Pumpkin Bread. This pumpkin bread recipe is quite adaptable to different types of pumpkin purée and spice mixes. We took an old recipe from Fannie Farmer as a base and have made several changes to it over the years. Pumpkin bread isn't just for fall!
You can cook Pumpkin Bread using 11 ingredients and 7 steps. Here is how you cook it.
Ingredients of Pumpkin Bread
- Prepare 2 cups of all-purpose flour.
- You need 1/2 tsp of salt.
- You need 1 tsp of baking soda.
- It’s 1/2 tsp of baking powder.
- It’s 1 tsp of cloves.
- Prepare 1 tsp of cinnamon.
- Prepare 1 tsp of nutmeg.
- Prepare 1.5 sticks of unsalted butter, softened.
- It’s 2 cups of sugar.
- It’s 2 of large eggs.
- Prepare 1 (15 oz) of can pure pumpkin.
Try our favorite easy, updated pumpkin bread recipes all autumn long, and then try out some of the best. Homemade pumpkin bread is a favorite fall recipe packed with cinnamon spice, chocolate chips, and tons of The days of bland pumpkin bread are behind us! When September rolls around, I have the. My Best Ever Pumpkin Bread is packed full of pumpkin flavor and aromatic spices.
Pumpkin Bread step by step
Preheat oven to 325º.
Grease two loaf pans.
In a medium bowl, combine dry ingredients.
In a large bowl, beat butter and sugar until just blended. Add the eggs one at a time, beating well after each addition. Continue beating until light and fluffy. Beat in the pumpkin - it will look lumpy, that's ok.
Add flour mixture and mix on low until combined.
Divide batter evenly into prepared pans. Bake 65-75 minutes or until tester toothpick comes out clean..
Leave to cool in the pan for 10 minutes, then turn out onto a rack to cool completely..
And did I mention the fabulous brown butter and maple glaze? This Pumpkin Bread recipe is soft, moist and full of flavor with lots of pumpkin and spice! It's easy to make and made with butter, instead of oil. This Moist Pumpkin Bread Has Become A Favorite Fall Treat In Our Family! A Delicious Pumpkin Loaf, Topped With Irresistible Cinnamon Sugar, And Packed With Amazing Flavor.
