Recipe Background
Here’s a sunset orange beauty of a loaf perfect for enjoying at a picnic under the falling leaves. The Best-Ever Pumpkin Bread is moist, lightly sweet, and glimmering with autumnal spices. It pairs perfectly with a nice pat of butter, a spread of apple butter, or cinnamon cream cheese. With the Best-Ever Pumpkin Bread on your breakfast table, you’ll be ready to enjoy the fall season in full!
Here’s a sunset orange beauty of a loaf perfect for enjoying at a picnic under the falling leaves. The Best-Ever Pumpkin Bread is moist, lightly sweet, and glimmering with autumnal spices. It pairs perfectly with a nice pat of butter, a spread of apple butter, or cinnamon cream cheese. With the Best-Ever Pumpkin Bread on your breakfast table, you’ll be ready to enjoy the fall season in full!
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cloves
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 2 cups sugar
- 1 1/2 sticks unsalted butter softened
- 2 large eggs
- 1 (15 ounce) can pure pumpkin
Directions
- Place the oven rack in the middle position and preheat to 325 degrees F.
- Grease two 8x4-inch loaf pans with butter, then dust with flour.
- In a medium bowl, add the flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg.
- Whisk until well combined, then set aside.
- In a separate bowl, beat the sugar and butter together on medium speed with an electric mixer, until just blended.
- One at a time, add the eggs to the butter and sugar mixture, beating well after each addition.
- Continue to beat for a few minutes until fluffy and light.
- Then, beat in the pumpkin.
- Slowly add in the flour mixture, mixing at low speed until fully combined but careful not to overmix. Overmixing causes gluten development and results in less airy bread.
- Pour the batter into the prepared pans, dividing it evenly.
- Bake until a cake tester inserted into the center of each loaf comes out clean, about 65-75 minutes.
- Allow the loaves to cool in the pans for 10 minutes, then turn them out onto a wire rack to fully cool.
- Let cool completely, then serve!
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