Can you really have a fall season without making your own homemade pumpkin bread?! This recipe is guaranteed to not only satisfy any pumpkin cravings you may have, but will also make your home smell like sweet, divine fall. I recently made this recipe for Joey and me and we are still savoring the last few pieces!
Homemade Pumpkin Bread
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hr 10 mins
- ½ cup butter, softened
- 1 cup dark brown sugar
- 1 cup canned pumpkin puree
- 2 eggs
- 1 & ½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 & ½ cups all-purpose flour
Preheat oven to 350 degrees F. Generously grease a 9″ loaf pan with cooking spray and set aside. I suggest using Pam’s baking spray, but you may use whatever you wish!
Meanwhile, combine all of the above ingredients in a bowl and beat at medium speed with a handheld mixer, scraping down the sides of the bowl, until well-mixed. If you don’t have a handheld mixer, you can mix it by hand, but just make sure that the flour is mixed well with the other ingredients.
Pour the mixture into the prepared pan. Bake for approximately 40-50 minutes or until a toothpick inserted near the center comes out mostly clean [and doesn’t have a ton of batter on it]. Let it cool for about 15 minutes, then very gently remove from pan and transfer to a wire rack to cool completely.
Slice and serve!
- Do not forget to preheat your oven! This is something I always get mad at myself if I forget. With baking, it is important to bake at the correct temperature for the necessary time to achieve the right texture (a.k.a. putting the unbaked item in the oven while preheating is a big no!).
- When I bake, I like to gather all my ingredients first, measure them accordingly, then begin the recipe. This just helps eliminate missed ingredients, inaccurate measurements, and chaos!
- CLEAN UP AS YOU GO. This was taught to me by my mom growing up, and will always be a golden rule in my kitchen.
- Be sure to check your pumpkin bread in the oven starting at the 40-minute mark. I prefer this recipe to be on the moister side and will let the “cooling-process” congeal the bread.
- If you do not plan to eat all 8 servings, you can easily wrap all leftover slices and store in the freezer to enjoy later!