This pumpkin bread, made with pumpkin purée and a warming blend of spices, tastes every bit as amazing as its inviting aroma would suggest.
- Quick Glance
- 20 M
- 2 H, 15 M
- Serves 12 | Makes one loaf
Preheat the oven to 325°F (163°C).
Generously butter a loaf pan (either 8 1/2-by 4 1/2-inches | 22-by 11-cm or 9-by 5-inches | 23-by 13-cm) and dust it with flour. Tap out any excess flour. Alternatively, cut parchment paper to line the pan.
In a medium bowl, combine the flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg and whisk until combined.
In a large bowl with a wooden spoon or in the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, and brown sugar until light and creamy, 2 to 3 minutes.
Add the eggs, 1 at a time, beating well after each addition. Continue beating until the mixture is very light and fluffy, 3 to 4 minutes. Beat in the vanilla and pumpkin. Your batter might look grainy and lumpy or it may seem separated. Don’t worry!
With the mixer on medium-low speed, slowly add the flour mixture and beat just until combined.
Scrape enough batter into the prepared pan only until the pan is 2/3 full. You may not use all the batter. Bake until a toothpick inserted into the center comes out clean, 75 to 85 minutes.
Let the pumpkin bread cool in the pan for about 10 minutes, run a knife around the edges, and then turn it onto a wire rack to cool completely, 30 to 40 minutes. If using parchment paper, lift it out and place it on the cooling rack.
Slice the pumpkin bread or store at room temperature for up to 5 days or freeze for up to 1 month. After the first day, slice and toast it for that fresh-baked goodness.
MAKE TWO SMALLER LOAVES
If you’d prefer two small loaves instead of one large one, divide the batter between two smaller loaf pans and reduce the baking time to 55 to 65 minutes.
Recipe Testers' Reviews
This recipe is a bit different than other pumpkin breads I have made. It has a good texture but isn't overly dense. The top was crunchy in a good way (think muffin tops) while the rest of the loaf was a normal texture.
The spice mix was also different. I was sort of worried about the whole teaspoon of clove but it worked really well. To be honest, I don't care for clove on its own, so I was concerned when I caught a whiff of the dry ingredients that it would be too strong, but it actually made the loaf a lot more interesting than a normal pumpkin bread. It has an almost gingerbread-like flavor.
Regardless, it was great and I would definitely make it again. Plus, it made my house smell amazing.
I beat the mixture for about 5 minutes after adding the eggs and this batter was nice because after adding the eggs I didn't have to scrape the bowl at all. Everything was just a cohesive batter.
My batter didn't look grainy or lumpy. The pumpkin definitely didn't 100% combine but the texture wasn't weird.
I buttered the pan instead of using parchment paper and the loaf popped right out of the pan after 10 minutes of cooling. It cooled pretty quickly (maybe 20 to 30 minutes), but of course we didn't wait to sample it!
The best pumpkin bread I’ve ever tasted. Incredibly moist and delicious. Super easy to put together. Why settle for pre-made, pre-packaged substitutes when you can have the real thing in little time with minimal effort and the added bonus of your house smelling like pumpkin heaven? I had a slice warm out of the oven with my favorite coffee. Ahhhh...lovely.
I used parchment paper.