Pumpkin Bread 2.0

For years my favorite pumpkin bread was the one I grew up on & the recipe is buried in these archives. Probably 5 years or more ago, my youngest made this recipe & it has since become the preferred recipe. While I don’t fall under the category of team all things pumpkin spice, Fall doesn’t go by without having made this a time or two.


3 cups all purpose flour

3/4 tsp salt

1 1/2 tsp baking soda

3/4 tsp baking powder

1 1/2 tsp ground cloves

1 1/2 tsp ground cinnamon

1 1/2 tsp ground nutmeg

2 sticks + 2tbsp butter, at room temperature

3 cups sugar

3 eggs

1 15oz can of pumpkin purée + 1/2 can of 15oz can of pumpkin puree (not pumpkin pie filling)


Preheat the oven to 325° F. Generously grease or use non-stick spray, two 8×4 loaf pans.

In a medium bowl, whisk together all the dry ingredients: flour, salt, baking soda, baking powder, cloves, nutmeg, & cinnamon.

In a large bowl, cream together the butter & sugar until blended. Beat in eggs, one at a time. Beat for several minutes, until light & fluffy. Mix in the pumpkin purée. Add flour mixture & mix on low until just combined.

Transfer batter evenly between the two pans. Bake for 50 minutes to 1 hour, longer as needed, until toothpick inserted in the middle comes out clean. Allow to rest 10 minutes in pan before removing to racks to cool completely.


Source: https://www.onceuponachef.com/recipes/spiced-pumpkin-bread.html

Note: I found once I increased the recipe to 1 1/2 times, it better filled the loaf pans. The above ingredients reflect the change.

This entry was posted in Bread/ Muffins, Bread; Sides, Uncategorized. Bookmark the permalink.

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