Pumpkin Bread Recipe Made Easy

By
August McLaughlin
- October 20, 2017

How to Make Simple, Delicious Pumpkin Bread

Pumpkin Bread Recipe Made Easy
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From the sweet and spicy aroma to the sumptuous texture, this pumpkin bread can be a surefire hit with your family. It eats like a decadent after-school treat or dessert, but with the nutrient-packed perks of pure pumpkin, which contains more fiber than kale plus hearty amounts of iron and magnesium. Bake it as a fun fall option, then serve it up warm or at room temperature. Unlike many baked goods that contain lengthy lists of ingredients, this bread contains only 10, many of which you probably already have in your kitchen.

Total Time: 85 minutes | Prep Time: 15 minutes | Serves: 32

Ingredients:

  • 1 cup butter, softened
  • 3 cups sugar
  • 3 eggs
  • 3 cups white whole-wheat or bread flour
  • 3 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons each ground cloves and nutmeg
  • 2 teaspoons ground cinnamon
  • 1 15-ounce can pure pumpkin 

Directions:

  1. Heat your oven to 350F, and grease two 9-by-5-inch loaf pans.
  2. In a large bowl, cream the butter and sugar together, until it reaches a light, fluffy texture. Add the eggs, and beat the mixture well.
  3. In a separate large bowl, combine the dry ingredients, and then sift them into the creamy mixture until it’s just moistened. Beat in the can of pumpkin.
  4. Divide the batter into the two pans, and then bake them for 1 hour, or until a fork or toothpick inserted comes out of the center clean.
  5. Allow the bread to cool for at least 10 minutes before eating.

Tip

To keep the bread fresh longer than two days, refrigerate any leftovers.

Slice the bread as you eat it to keep it from drying out, covering the pan or container with plastic wrap.

About the Author

August McLaughlin is a health and sexuality writer and author of "Girl Boner: The Good Girl's Guide to Sexual Empowerment." Her work appears in Cosmopolitan, The Washington Post, DAME Magazine, LIVESTRONG.com and more. augustmclaughlin.com