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Pumpkin Bread Recipe
Ben Carraoli

Pumpkin Bread Recipe

I recently baked a loaf of pumpkin bread that turned out warm, cozy, and absolutely delicious — and I’m excited to share the recipe with you. There’s something so comforting about the scent of pumpkin spice filling the kitchen while the bread bakes. I love how simple the steps are, yet the result feels special and homey
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Total Time 1 hour 30 minutes
Ingredients Method Notes

Ingredients
  

  • 2 cups of all-purpose flour spooned and leveled — gives the bread structure without making it dense.
  • ½ teaspoon salt — balances sweetness and enhances all the warm flavors.
  • 1 teaspoon baking soda — helps the bread rise properly.
  • ½ teaspoon baking powder — adds extra lift and makes the texture softer.
  • 1 teaspoon ground cloves — brings deep warmth and a cozy aroma.
  • 1 teaspoon ground cinnamon — adds classic pumpkin-spice sweetness.
  • 1 teaspoon ground nutmeg — gives a nutty depth to the spice blend.
  • ¾ cup unsalted butter softened — keeps the bread moist and rich.
  • 2 cups sugar — sweetens the bread and enhances its soft crumb.
  • 2 large eggs — bind the batter and add richness.
  • 1 15-oz can 100% pure pumpkin — provides moisture, flavor, and that beautiful pumpkin color.

Method
 

  1. Start by preheating your oven to 325°F and greasing two loaf pans lightly with butter and flour. In a medium bowl, whisk together the flour, salt, baking soda, baking powder, and spices. Make sure everything is combined well so the spices distribute evenly in the batter.
  2. In a large bowl, beat the softened butter and sugar until blended. Add the eggs one at a time, mixing after each addition so the batter stays smooth. Stir in the canned pumpkin — the mixture may look slightly curdled at this point, which is completely normal.
  3. Add the dry ingredients to the wet mixture and stir gently until everything is just combined. Divide the batter evenly between the prepared loaf pans. Bake for 65–75 minutes, or until a toothpick inserted in the center comes out clean. Let the loaves cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Notes

  • I sometimes reduce the sugar slightly for a more balanced sweetness.
  • I love adding chopped nuts for crunch and extra texture.
  • If I want a stronger spice flavor, I increase the cinnamon a little.
  • I always let the bread cool fully before slicing to keep it from crumbling.