Pumpkin Bread
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Kids love it, grown-ups love it…this pumpkin bread is hard to beat!
My grandmother clipped this pumpkin bread recipe from a magazine over 50 years ago, and it is my most-cherished family recipe. One of my clearest childhood memories is baking the loaves with my mom and carting them off to every neighborhood potluck and holiday party. Now I bake pumpkin bread with my own kids, and it’s just as wonderful today as it was back then. It’s easy to make — just a bit of mixing and stirring, pop it in the oven, and, in about an hour, you’ll have a house smelling of sweet autumn spices and two scrumptious, pumpkiny loaves.
Above, you can see the original recipe from my grandmother’s recipe box—it’s definitely seen its share of spills! After a bit of research, I discovered that the recipe was first published in the McCalls Cook Book (Random House, 1963). It is a typical sweet quick bread, similar to banana bread or cranberry nut bread, leavened with baking powder and/or baking soda instead of yeast. Quick bread batter can often be used to make muffins, and my pumpkin muffins are nearly identical to this bread, but with the addition of a pecan streusel topping.
Table of Contents
What You’ll Need To Make Pumpkin Bread
How To Make Pumpkin Bread
Begin by combining the flour, salt, baking powder, baking soda, and spices. I like to add everything in neat little piles in case I lose track of what I’ve added.
Whisk well and set aside.
Combine the butter and sugar in a large bowl or in the bowl of an electric mixer.
Beat until just combined. It will look a little crumbly.
Add the eggs one at a time, beating well after each addition.
Continue beating for a few minutes until light and fluffy.
Add the pumpkin.
Beat until combined. It will look a little curdled or grainy — that’s okay.
Add the dry ingredients to the pumpkin mixture.
And beat on low speed until just combined.
Transfer the batter to loaf pans.
Bake for 65 to 75 minutes, or until a cake tester comes out clean.
Let the loaves cool in the pan for about 10 minutes, then turn out onto a rack to cool completely.
That’s all there is to it. Enjoy!
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Video Tutorial
Pumpkin Bread
Kids love it, grown-ups love it…this pumpkin bread is hard to beat!
Ingredients
- 2 cups all-purpose flour, spooned into measuring cup and leveled-off
- ½ teaspoon salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cloves
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1½ sticks (¾ cup) unsalted butter, softened
- 2 cups sugar
- 2 large eggs
- 1 (15-oz) can 100% pure pumpkin (I use Libby's)
Instructions
- Preheat the oven to 325°F and set an oven rack in the middle position. Generously grease two 8 x 4-inch loaf pans with butter and dust with flour (alternatively, use a baking spray with flour in it, such as Pam with Flour or Baker's Joy).
- In a medium bowl, combine the flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg. Whisk until well combined; set aside.
- In a large bowl of an electric mixer, beat the butter and sugar on medium speed until just blended. Add the eggs one at a time, beating well after each addition. Continue beating until very light and fluffy, a few minutes. Beat in the pumpkin. The mixture might look grainy and curdled at this point -- that's okay.
- Add the flour mixture and mix on low speed until combined.
- Turn the batter into the prepared pans, dividing evenly, and bake for 65 – 75 minutes, or until a cake tester inserted into the center comes out clean. Let the loaves cool in the pans for about 10 minutes, then turn out onto a wire rack to cool completely.
- Fresh out of the oven, the loaves have a deliciously crisp crust. If they last beyond a day, you can toast individual slices to get the same fresh-baked effect.
- Freezer-Friendly Instructions: The bread can be frozen for up to 3 months. After it is completely cooled, wrap it securely in aluminum foil, freezer wrap or place in a freezer bag. Thaw overnight in the refrigerator before serving.
Nutrition Information
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- Per serving (24 servings)
- Serving size: 1 slice
- Calories: 166
- Fat: 6 g
- Saturated fat: 4 g
- Carbohydrates: 26 g
- Sugar: 17 g
- Fiber: 1 g
- Protein: 2 g
- Sodium: 117 mg
- Cholesterol: 31 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Can you 1/2 the recipe? I only want to make one loaf?
Definitely!
Thanx so much…definitely going to try it!
Can I freeze the bread for Christmas ? thank you!
Definitely!
Happy thanksgiving! I came across this recipe and was wondering if I would be able to add some walnuts to it? Does anyone have any experience with this? does it taste good? Thank you!
Walnuts would be a nice addition here, Laura. (And happy Thanksgiving to you!)
Made it today. We ate one and we are bringing one to our dinner. It’s so delicious. Super moist and so much flavor. Making more tomorrow. Kids can’t get enough.
My daughter had always had trouble making sure the inside of the bread is cooked but ends up browning the top edges of the bread? How can she alleviate this from happening?
Thanks for your anticipated help.
Happy Thanksgiving!
Hi Bob, She can cover the bread with foil for the last 20 minutes to prevent it from getting too dark. Hope that helps!
I make mine in a bundt plan. Cooks faster and more evenly. And this recipe is great!
Did you use the entire recipe in one bundt pan and if so what size bundt pan (How many cups?)? How long did it take?
Delicious! Easy to make with my 5-year-old daughter. A great Thanksgiving hit!
Good morning and Happy Thanksgiving to you and your family. I should have asked this yesterday, but would it be possible to use a bundt cake pan and a loaf pan. Or a bundt cake and muffins for the rest. Really looking forward to making this today.
Hi Erin, This recipe won’t work in a standard bundt pan — there’s not enough batter. If you have mini ones, it will work.
Just made this with my daughter – fantastic!!! Each Halloween I roast a pumpkin so we had fresh purée. We used an 8×12 pan (I know, do they even make these anymore?) but it was what we had (what did happen to my bread pans?). It came out rediculously delicious and moist. With some homemade whipped cream it was like having pumpkin pie. Thank you for sharing this recipe!
Hello! I would like to know if I can bake the entire recipe in one big loaf pan. If so, how should I adjust the oven temperature/baking time? Thank you!
Hi Monica, I don’t recommend making this in a large loaf – it comes out really dense that way. Sorry!!
Thank you so much for your quick response!!! I am glad I asked! 🙂
I made this pumpkin bread last year and it came out great! I want to make it again this year for thanksgiving tomorrow. I was wondering will the bread still be good if I make it this evening for thanksgiving tomorrow evening. I am using muffin trays instead of a loaf pan.
Hi Katie, Yes, this bread keeps well for days and days.