It’s Pumpkin Bread time when the fall leaves begin to turn. Or even before! Filled with warm spices of the fall season, like cinnamon, ginger, and cloves, this pumpkin bread is moist, tender, and perfect!
It’s liberally spiced, dense, cake-like texture makes every slice, delectable. LIke autumn in every bite.
We bake pumpkin bread, because pumpkin embodies everything we love about the fall season… cable knit sweaters, warm spicy apple drinks, beautiful leaves, cool air… and festive celebrations.
What People Say About Pumpkin Bread
If you love pumpkin… you’re not alone. Nielsen Newswire reports:
“While pumpkin bread, pies and baked goods are flying off shelves, the pumpkin flavor is also making its way into products that are captivating consumer’s curiosity. Pumpkin-flavored dog food, oral hygiene and gum products not only exist but are selling well. With sales of $12,878,380, $1,038,879 and $970,460, respectively, pumpkin-flavored goods show no sign of slowing down,” according to Nielsen Newswire.
Pumpkin Spice and Tradition
The flavor of pumpkin spice, for me, is about tradition and warmth and of course, good taste. This bread has a long tradition at our house and is one of my family’s favorite recipes for Pumpkin Bread.
More Pumpkin Recipes
- 2 cups all-purpose flour
- 1 teaspoon salt
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 3/4 cup brown sugar
- 1 cup granulated sugar
- 1/2 cup butter, softened (1 stick)
- 1/4 cup cooking oil
- 2 large eggs
- 1 15-ounce can 100% pure pumpkin
- Preheat the oven to 350 degrees F and generously grease two 8 x 4-inch loaf pans. Set aside.
- Whisk together flour, salt, baking powder, baking soda, cinnamon, cloves, and ginger in a bowl. Set aside.
- In the bowl of a stand mixer or with an electric mixer, beat the butter and sugar until just blended. Add eggs one at a time, and continue beating until the mixture is light and fluffy. Add the pumpkin and mix well. Then add the flour mixture and mix on low speed until combined.
- Transfer the batter to the prepared loaf pans. Bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean. Let the pumpkin bread cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely before slicing.
To Freeze Pumpkin Bread:
This pumpkin bread can be frozen for up to 3 months. After the bread has cooled, wrap it first securely in plastic wrap followed by a layer of foil. Thaw overnight in the refrigerator.
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Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 157Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 26mgSodium: 194mgCarbohydrates: 23gFiber: 1gSugar: 14gProtein: 2g