Best Pumpkin Bread Recipe

moist pumpkin bread recipe, pumpkin bread rom scratch.

5 from 2 votes

This fresh Pumpkin Bread is moist, delicious and easy to make from scratch. It’s full of seasonal spices like cinnamon, nutmeg, ginger and cloves to get you in a cozy fall mood.

Prep Time15

Cook Time1

Total Time1 15

Course: Breakfast, Dessert, Snack

Cuisine: American

Servings: 8" x 4.5" loaves

Calories: 492kcal

Author: The Carefree Kitchen

Ingredients

1 15-oz can Pumpkin Puree
1 cup Brown Sugar
2 cups Sugar
1 cup Butter melted
4 large Eggs
3 ½ cups All-Purpose Flour
2 teaspoons Baking Soda
½ teaspoon Baking Powder
1 ½ teaspoons Salt
1 teaspoon Cinnamon
½ teaspoon Ground Nutmeg
2 teaspoons Ground Ginger
¼ teaspoon Ground Cloves

Instructions

Preheat oven to 350 degrees.
Grease two 8" x 4" pans and set aside.
In a large mixing bowl, combine the pumpkin puree, brown sugar, sugar, eggs, and melted butter. Mix well using a rubber spatula.
In a separate mixing bowl, combine the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves and whisk together.
Combine the flour mixture with the wet ingredients and stir together with a rubber spatula, mixing just until combined. Divide the batter evenly between your prepared loaf pans.
Bake in a preheated 350 degree oven for 60-65 minutes, or until a toothpick inserted into the center comes out clean and the internal temperature reaches 200 degrees F.
Remove from the oven and cool on a wire rack for 20 minutes, then gently run a knife around the edges of the bread and tease the bread out of the pan.
Allow to cool completely before slicing and serving. Enjoy!

Notes

You can also bake this recipe in 6 mini loaf pans. The bake time will be about 35-40 minutes.

Nutrition