During the pandemic of 2020, I made comfort food for my kids. I started with my go-to which is banana bread. They happily ate it, but immediately began asking for pumpkin bread.
Pumpkin bread is an easy quick bread that is perfect for weekends, snacks and lunches. Unlike store bought bread, it has no preservatives, so anything not eaten quickly should be frozen. To freeze the second loaf, wrap it in foil and put it in a freezer bag. It is best to use it within 3 months. Alternatively, you could use this recipe for muffins or make one loaf and a tray of muffins.
Start by heating oven to 325 degrees. Set oven rack in the middle position. Grease 2 8X4 inch loaf pans and dust with flour.
In a medium bowl, combine all dry ingredients: flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg. Combine and set aside.
In a mixing bowl, beat the butter and sugar with a hand mixer on medium speed until blended. Add the eggs, one at a time, completely combining after each is added. Beat until light and fluffy. Add the pumpkin, Mixing in flour mixture on low speed until combined.
Pour batter into pans and bake for 60 minutes or until a knife comes out clean. Let loaves cool in pans for 10 minutes. Remove from pans and let cool.
Equipment:
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Pumpkin Bread
This recipe makes two loaves. I usually eat one and freeze the second one for later.
Ingredients
Instructions
- Preheat oven to 325 degrees. Set oven rack in the middle position. Grease 2 8X4 inch loaf pans and dust with flour.
- In a medium bowl, combine flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg. Combine and set aside.
- In a mixing bowl, beat the butter and sugar with a hand mixer on medium speed until blended. Add the eggs, one at a time, completely combining after each is added. Beat until light and fluffy. Add the pumpkin.
- Mix in flour mixture on low speed until combined.
- Pour batter into pans and bake for 60 minutes or until a knife comes out clean. Let loaves cool in pans for 10 minutes. Remove from pans and let cool.