Fresh Pumpkin Bread Recipe

moist pumpkin bread recipe, pumpkin bread rom scratch.

5 from 3 votes

This 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" loaves

Calories: 492kcal

Author: The Carefree Kitchen

Ingredients

1 15-ounce can pumpkin puree
1 cup light brown sugar
2 cups sugar
1 cup butter melted
4 large eggs
3½ cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1½ teaspoons salt
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
2 teaspoons ground ginger
1/4 teaspoon ground cloves

US Customary - Metric

Instructions

Preheat oven to 350 degrees F.
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

Storing instructions: store in an airtight container, or wrapped well with plastic wrap, in the fridge for up to 5 days, or in the freezer for up to 2 months.

Make-ahead tips: you can make the batter up to 1 day in advance and store covered in the fridge.

This recipe will also yield 6 mini loaves, with a baking time of about 35-40 minutes.

Nutrition