Homemade Pumpkin Bread

I can’t get enough of this yummy moist pumpkin bread recipe. Don’t wait for the holidays to make something with pumpkin, this bread is great all year round.

And it is so easy to make, if I can do it, you can do it. Let’s get baking!

Ingredients

2 cups of all-purpose/plain flour 240g
1 tsp. of baking soda 5g
1/2 tsp. of baking powder 3g
1/2 tsp. of salt 2g
1 tsp. of ground cinnamon 2g
1 tsp. of ground cloves 2g
1 tsp. of nutmeg 2g
3/4 cup of unsalted butter 170g
2 cups of white granulated sugar 400g
2 large eggs
15 oz of pure pumpkin 425 g

Instructions

Begin by preheating the oven to 325 F/162 C. Mix together all of the dry ingredients, the flour, salt, ground cloves, ground cinnamon, ground nutmeg, baking soda, and baking powder, in a large bowl. Use a whisk or sifter.

In a separate large bowl, cream together the softened butter and sugar. Scrape the sides of the bowl with a spatula throughout the batter making process. Then add the eggs one at a time, mixing in between. Followed by the pure canned pumpkin. Mix until just combined. You may use a wooden spoon or stiff whisk instead of a hand mixer.

Add in half of the flour mixer and mix it in. Then the other half and mix that it. Remove the beaters and then use a spatula to scrape the sides of the bowl and stir and fold the batter until everything is incorporated.

Grease two 8x4 bread pans with shortening and then flour them. Or you may use cooking spray. Pour the batter evenly into the two pans. Bake the pumpkin bread on the middle rack for 65 to 75 minutes until a toothpick comes out clean. Check the bread after 45 minutes, if it is getting too brown, add some aluminum foil on top.

Allow the bread to cool for 10 minutes then remove them from their pans and place on a wire rack to cool completely. Eat plain or spread some butter on it. Enjoy!

Find the recipe here: https://www.inthekitchenwithmatt.com/pumpkin-bread