Go Back
Pumpkin Spice Bread recipe in loaf pan

Pumpkin Spice Bread

The easiest and most fragrant pumpkin bread recipe. Note that this recipe makes two loafs. It is also an easy recipe to adjust to add chocolate chips, pecans, or other flavors you might like.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Course: Brunch, Dessert, Snack
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all purpose flour
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp cinnamon
  • 1 tsp cloves, ground
  • 1 tsp nutmeg, ground
  • 3/4 cup butter, softened, unsalted
  • 2 cups white sugar
  • 2 eggs, large
  • 1 15 ounce pure pumpkin, can

Equipment

  • 2 Loaf pan

Method
 

  1. Preheat oven to 325 degrees. Place oven rack in middle of oven.
  2. Grease two loaf pans (8x4") with butter and a dusting of flour
  3. Dry ingredients: add flour, baking soda, baking powder, salt, cloves, nutmeg and cinnamon to a bowl. Gently combine with fork or whisk.
  4. In a large bowl, beat butter and sugar on medium speed until blended. Add eggs one at a time and beat to combine. When both eggs are added, beat with an electric mixer for 2-3 minutes until fluffy.
  5. Add pumpkin to egg mixture. Mix till combined.
  6. Add flour mixture. Mix until combined.
  7. Split batter evenly into two loaf pans that have been buttered and floured.
  8. Bake for 65-75 minutes. I begin checking at 60 minutes with a cake tester until it comes out clean.
  9. When tester is clean, remove cake pans from oven. Let cool for 10 minutes in the pan. Then remove bread from pan and place on rack to cool.
  10. Cooled breads can be eaten immediately or wrapped in foil to enjoy within a few days. Wrapped pumpkin break can also be frozen.

Notes

If you use the Hestan larger 9x5 inch loaf pan for one Pumpkin Spice Bread, you can make muffins with the batter that is remaining as another way to enjoy this recipe.