Fall calls for all things pumpkin – lattes, candles, pie, cookies… literally everything. So what better time to make pumpkin bread!? It’s sweet, spicy, and oh-so-delicious that I kid you not I ate an entire loaf in under 24 hours. Luckily, this recipe makes two loaves so my faux pas flew under the radar. But embarrassment aside, let me share the recipe so that your baking skills can divert your families’ attention away from your relationship status this Thanksgiving.
You’ll probably already have most of these ingredients if you’re a regular baker. If not, you’ll need to add some fall spices to your collection like cinnamon, nutmeg, and ground cloves. But don’t worry, those ingredients can be leveraged in many other seasonally-appropriate recipes like spiced oatmeal, mulled cider, or even as a glaze on your holiday ham.
Prep time: 15 minutes
Bake time: 50 minutes
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cloves
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1-1/2 sticks (3/4 cup) unsalted butter, softened
- 2 cups sugar
- 2 large eggs
- 1 15-oz can 100% pure pumpkin
- Preheat the oven to 325°F and adjust your oven rack to the middle position.
- Grease two loaf pans with butter or cooking spray.
- In a medium bowl, combine the flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg. Whisk until smooth; set aside.
- In a large bowl, beat the butter and sugar on medium speed until blended.
- Add the eggs one at a time, beating well after each addition, and continue to beat for a few additional minutes until light and fluffy.
- Beat in the pumpkin.
- Add the flour mixture until combined. (I mix with a wooden spoon here for the ideal texture, but you can also beat on low speed). Also beware of roommates or significant others swooping in for a taste of batter at this stage.
- Divide the batter evenly into the greased pans and bake for 50 – 60 minutes, or until a cake tester inserted into the center comes out clean.
- Cool the loaves in the pans for about 10 minutes and then turn out onto a cooling rack.
If you’re interested in freezing a loaf so you don’t devour both in one sitting, wrap it securely in aluminum foil after it’s completely cool. It should stay for up to three months. When you’re ready to enjoy, just thaw it overnight in the refrigerator before serving.