The Best Classic Pumpkin Bread

This 100 year old Pumpkin Bread recipe will be the last (and ONLY) pumpkin bread recipe you’ll ever need. This family classic is perfectly spiced and incredibly moist every time without fail, so it’s no surprise to me that this family recipe has stood the test of time! The aroma fills the house with feel good memories and happy feelings. It’s everyone’s favorite. The flavor is even better the second day. If it even lasts that long! With the year round availability of high quality canned pumpkin this Pumpkin Bread is a must for all seasons of the year, not just the holidays.

Don’t wait until Fall to enjoy this recipe! Pumpkin bread is a year round staple in my house.

Recipe makes 2 full loaves

Ingredients

• 2 Cups all purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon ground cloves
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1 1/2 sticks unsalted butter, room temperature
• 1 1/2 cups granulated sugar
• 1/2 cup light brown sugar
• 2 eggs
• 15 oz can of pureed pumpkin
• 1 teaspoon of pure vanilla extract

Instructions

1. Preheat oven to 335
2. Grease and lightly flour 2 9×5 loaf pans
3. In a medium bowl combine flour, salt, baking soda, baking powder, cloves, cinnamon, nutmeg, and ginger. Set aside.
4. In a large bowl using an electric mixer on medium speed beat butter and sugar until blended. Add eggs one at a time beating after each addition. Add pumpkin and vanilla beat on low until combined. Don’t over beat. Mixture will look grainy.
5. Add in your flour mixture a little at a time mixing on low speed until combined.
6. Evenly divide the batter between the 2 loaf pans.
7. Bake for 60 minutes or until a toothpick comes out clean.

This bread freezes well for up to 3 months. I wrap tightly in parchment paper and then Saran Wrap.