Best Pumpkin Bread

5 from 9 votes

This Pumpkin Bread is the epitome of fall baking – moist, incredibly easy to make, and pumped with those amazing warm spices that smell great and taste even better. With just 10 minutes of prep time, this quick bread uses pantry staples like canned pumpkin, butter, cinnamon, ginger, and cloves to create a loaf that stays fresh and tender for days. Perfect for breakfast, snacks, or even dessert with a dollop of whipped cream. Don’t skip this pumpkin quick bread: a total fall must-make.

Prep Time10

Cook Time30

Total Time40

Course: Breakfast, Dessert

Cuisine: American

Diet: Vegetarian

Servings: People

Author: Katie Workman

Ingredients

2 cups sugar
1 cup unsalted butter (melted)
3 large eggs
1 (15-ounce) can pumpkin puree (just shy of two cups)
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon ground cloves
1 teaspoon ground cinnamon
½ teaspoon kosher salt

Instructions

Preheat the oven to 350 F. Lightly oil two 9×5-inch, three 8×4-inch, or 4 6×4-inch loaf pans.
In a large bowl, combine the sugar, butter, eggs, and pumpkin, and stir until well blended. In another medium bowl, blend together the flour, baking soda, baking powder, cloves, cinnamon, and salt. Add the dry ingredients to the pumpkin mixture in two batches, stirring just until the dry ingredients are incorporated. Divide the mixture evenly between the loaf pans.
Bake the larger (9×5-inch) pans for 55 to 65 minutes, the medium (8×4-inch) pans for 40 to 50 minutes, and the smaller (6×4-inch) pans for 35 to 45 minutes. Test any loaf for doneness by inserting a wooden skewer in the center and seeing if it comes out clean.
Cool the loaves in the pans on a wire rack for 15 minutes, then turn the loaves out of the pans and finish cooling on the racks.

Notes

You want to get the breads out of the pans fairly quickly after taking them out of the oven — if the loaves stay in the pans, they risk getting gummy at the bottom. Let them cool in the pan for about 15 minutes on a wire rack, just until they cool enough to hold their shape. Then, turn them out of the pan and finish cooling the loaves upright on a wire rack.

Nutrition