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A freshly baked loaf of homemade pumpkin bread sliced to reveal its moist, golden-orange interior on a cutting board with little pumpkins.

Pumpkin Bread

A moist and delicious fall quick bread made with pumpkin puree and fall spices.

Course Bread, Breakfast
Cuisine American
Keyword Fall Baking Ideas, Moist Pumpkin Bread, Pumpkin Spice Bread, Spiced Quick Breads
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 2 loaves
Author Sweeter With Sugar

Ingredients

Dry Ingredients:

  • 3 cups flour
  • 1 1/2 tsp salt
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 1/4 tsp ground cloves
  • 1 1/4 tsp ground nutmeg
  • 1 1/4 tsp ground cinnamon

Wet Ingredients:

  • 1 cup butter room temp-softened
  • 2 cups sugar
  • 4 large eggs
  • 15 ounces pumpkin puree not pumpkin pie mix
  • 2/3 cup buttermilk

Instructions

  1. Preheat oven to 350°.

  2. In a large mixing bowl, with an electric mixer, combine the softened butter, sugar, eggs, pumpkin puree, and buttermilk until well combined.

  3. Add flour, salt, baking soda, baking powder, ground cloves, ground nutmeg and ground cinnamon to the butter mixture with an electric mixer just until combined.

  4. Pour pumpkin bread batter into two greased loaf pans and bake at 350° for 55-60 minutes, until toothpick test comes out clean.

  5. Allow about five minutes to cool in the pan. Remove from the pans and cool on a cooling rack. Enjoy this bread warm or cold.