Pumpkin Bread
Pumpkin bread is one of the first things I crave when fall rolls around. There’s something so comforting about a slow Saturday morning—still in pajamas, coffee in hand—mixing together a simple loaf while the house slowly fills with the scent of warm spices. This pumpkin bread is everything I love about the season: soft, flavorful, and filled with cozy sweetness. I love making a batch to share—one loaf for our family, and one to gift to a friend or neighbor. It’s a small way to spread a little fall warmth.
Recipe
Prep: 20-30 min | Bake: 65 min | Total: 1.5 hours
Yields 2 loaves
Ingredients
¾ cup unsalted butter, softened
1½ cups white sugar
½ cup light brown sugar
2 large eggs
1 (15-oz) can pumpkin puree
2 cups all-purpose flour
½ teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
Instructions
Preheat your oven to 350°F (175°C). Grease and flour 2 loaf pans, or line with parchment paper.
In a large bowl, cream together the softened butter, white sugar, and brown sugar until light and fluffy (about 2–3 minutes).
Add the eggs one at a time, beating well after each addition. Then mix in the pumpkin purée until smooth and fully combined.
In a separate bowl, whisk together the flour, salt, baking soda, cloves, cinnamon, and nutmeg.
Gradually add the dry ingredients to the wet mixture, stirring just until combined. Do not overmix.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Let the bread cool in the pan for 10–15 minutes, then remove and transfer to a wire rack to cool completely.
Loved this recipe? I’d love to hear your thoughts!
