Pumpkin Bread

Tender, moist, and absolutely delicious! That is the perfect way to describe this super simple Pumpkin Bread. Be sure to bake this for Thanksgiving, Christmas, or just whenever you need a delicious loaf of Pumpkin Bread!

Course: Breakfast

Cuisine: American

Prep Time: 20

Cook Time: 1 10

Total Time: 1 30

Servings: slices

Calories: 495kcal

Ingredients

2 cups all purpose flour
½ teaspoon baking soda
⅓ teaspoon baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground allspice
⅔ teaspoon ground ginger
1⅛ cups pumpkin purée
2 large eggs
1¼ cups granulated sugar
1⅛ cups unsalted butter

Instructions

Heat oven to 350℉/177℃.
Spray 9-inch x 4-inch loaf pan with baking spray, or grease and flour it.
Sift flour, baking soda, baking powder, salt, cinnamon, nutmeg, allspice, and ginger together together in a medium bowl. Set aside.
In a medium bowl, whisk the pumpkin and eggs together. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar until creamy, 2-3 minutes.
Beat in pumpkin mixture.
Add dry ingredients.
Mix until smooth.
Spoon into prepared pan.
Spread batter evenly.
Bake for 60-70 minutes, or until bread tests done. You may need to cover with aluminum foil the last 10-15 minutes of baking.

Notes

Remember to preheat your oven!
Make sure you have pumpkin purée and NOT pumpkin pie filling.
Get the eggs and butter out a few hours prior to baking to ensure the ingredients will be room temperature.
When you add the pumpkin and eggs, the mixture will break. This is okay! It will come back together when you stir in the dry ingredients.
Be sure to cover the loaf about 50-55 minutes into cook time with foil. This prevents over-browning while it finishes baking!
You can make this recipe into two small loaves, if you would like. Cook times will need to be adjusted.
Use a cake tester to see when this bread is done! If it comes out clean, the bread is done baking.

Nutrition