Moist Pumpkin Bread
This moist pumpkin bread uses a full can of pumpkin, warm spices, and softened butter for two tender fall loaves. It is easy to mix, freezer-friendly, and perfect for breakfast, snacking, or dessert.
Ingredients
- 2 cups all-purpose flour spooned into the measuring cup and leveled
- 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
- 3/4 cup unsalted butter softened
- 2 cups granulated sugar
- 2 large eggs
- 15 ounces 100% pure pumpkin puree 1 can; not pumpkin pie filling
Instructions
- Preheat the oven to 325°F (163°C) with a rack in the center. Grease two 8 x 4-inch loaf pans and dust lightly with flour, or use baking spray with flour.
- Whisk the flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg together in a medium bowl until evenly combined.
- In a large mixing bowl, beat the softened butter and sugar on medium speed until blended. Add the eggs one at a time, beating after each addition, then continue mixing until lighter and fluffy.
- Beat in the pumpkin puree. The mixture may look slightly grainy or curdled at this stage; that is normal.
- Add the dry ingredients and mix on low only until no obvious streaks of flour remain. Do not overmix.
- Divide the batter evenly between the prepared pans. Bake for 65 to 75 minutes, or until a tester inserted in the center comes out clean or with a few moist crumbs. Cool in the pans for about 10 minutes, then turn the loaves out onto a wire rack to cool completely.
Notes
Use 100% pumpkin puree rather than pumpkin pie filling. For the most tender crumb, stop mixing as soon as the flour is incorporated. Cool completely before wrapping or freezing.