Pumpkin Bread

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 then carting them off to every neighborhood potluck and holiday party. Now I bake this 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.

This is the original recipe from my grandmother’s recipe box; as you can see, it has seen its share of spills!

Why You’ll Love This Recipe

This pumpkin bread is a timeless classic that’s both comforting and delicious. The combination of warm spices and pumpkin makes it perfect for the fall season. Plus, it’s simple enough for anyone to bake, yet impressive enough to serve at gatherings. The recipe yields two loaves, so you can enjoy one now and freeze the other for later.

Kitchen Equipment You’ll Need

• Measuring cups and spoons
• Mixing bowls
• Whisk
• Electric mixer (optional)
• Two 8 x 4-inch loaf pans
• Spatula
• Wire rack

Ingredients

• 2 cups all-purpose flour, spooned into measuring cup and leveled-off
• 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
• 1-1/2 sticks (3/4 cup) unsalted butter, softened
• 2 cups sugar
• 2 large eggs
• 1 15-oz can 100% pure pumpkin (I use Libby’s)

Step-by-Step Instructions

1. 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, or use a baking spray with flour.
2. In a medium bowl, combine the flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg. Whisk until well combined; set aside.
3. 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.
4. Add the flour mixture and mix on low speed until combined.
5. 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.
6. Let the loaves cool in the pans for about 10 minutes, then turn out onto a wire rack to cool completely.

Tips for Success

• Ensure your butter is softened for easier mixing.
• Use room temperature eggs for better incorporation.
• Don’t overmix the batter once you add the dry ingredients, as this can make the bread tough.

Additional Tips and Variations

For a nutty twist, try adding a cup of chopped walnuts or pecans to the batter. If you prefer a sweeter loaf, consider mixing in a handful of chocolate chips.

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.

Nutritional Highlights (Per Serving)

This pumpkin bread is a delightful treat, but it’s always good to be mindful of portions. Each serving is rich in flavor, thanks to the real pumpkin and aromatic spices.

Frequently Asked Questions (FAQ)

Can I use fresh pumpkin instead of canned?

Yes, you can use fresh pumpkin puree, but make sure it’s well-drained to avoid excess moisture.

How should I store the pumpkin bread?

Store it in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.

Conclusion

This pumpkin bread is a family favorite that brings warmth and nostalgia with every bite. I hope you enjoy making it as much as my family does. If you try it, I’d love to hear about your experience! Feel free to share your thoughts or any variations you tried in the comments below. Happy baking!