Go Back
A sliced pumpkin bread loaf with a golden-brown crust and a moist interior, placed on a light wood kitchen table
Print

Pumpkin Bread

Bake this pumpkin bread for a classic fall loaf that's perfect for breakfast, brunch, gifting, or seasonal gatherings.
Course Breakfast, Snack
Cuisine American
Keyword pumpkin bread
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 2 loaves
Calories 220kcal
Author C. Sophie

Equipment

  • Large bowl
  • Whisk
  • Measuring cups
  • Measuring spoons
  • 9x5-inch loaf pans

Ingredients

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon salt

Wet Ingredients

  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 can 100% pure pumpkin puree

Instructions

  • Preheat the oven to 350°F (180°C).
  • Grease two 9x5-inch loaf pans and set them aside.
  • In a large bowl, whisk together the flour, sugar, cinnamon, nutmeg, cloves, ginger, and salt.
  • In a separate bowl, whisk together the softened butter, eggs, and pumpkin puree.
  • Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
  • Divide the batter evenly between the prepared loaf pans.
  • Bake for 60-70 minutes, or until a toothpick inserted into the center of each loaf comes out clean.
  • Remove the loaves from the oven and let them cool in the pans for 10 minutes.
  • Transfer the loaves to a wire rack to cool completely.

Notes

Nutritional information:
  • Calories: 220
  • Protein: 3g
  • Carbohydrates: 32g
  • Fat: 9g
  • Saturated fat: 5g
  • Cholesterol: 40mg
  • Sodium: 200mg
  • Potassium: 100mg
  • Fiber: 1g
  • Sugar: 16g
Tip: Let the bread cool completely before slicing and serving.