I know, I know. It's fall! I am so excited for pumpkin bread, the sweet, delicious smell of buttered toffee and apple cinnamon candles, and the most beautiful colors of the changing leaves. Here is our homemade pumpkin bread recipe. I love it so much I literally could eat one whole pan of it in one sitting. NO joke.
To print out this full, step-by-step recipe, click here.
Homemade Pumpkin Bread Recipe
- 2 cups All Purpose Flour
- 1/2 tsp Salt
- 1/2 tsp Baking Powder
- 1 tsp Baking Soda
- 1 tsp Pumpkin Pie Spice
- 1/2 tsp Cinnamon
- 1 1/2 cups Sugar
- 1 stick softened unsalted butter
- 2 Eggs
- 1-15 oz. can Pumpkin Puree (different form pumpkin pie filling; puree is just pure pumpkin)
Tools and Equipment:
- 2 Butter-greased 8x4 loaf pans
- 4 Mixing Bowls (preferably deeper ones)
- Hand Mixer equipped with the beaters
- Offset Spatula (optional)
- Cookie Scoop (optional)
- Non-stick silicone mat (optional)
- Scale (optional)
Preheat your oven to 325 degrees. Butter and lightly flour your baking pans. Shake out any of your extra flour in the sink. In the biggest of your 4 bowls (mine were all different sizes: small, two medium, and large) whisk together your flour, salt, baking soda, baking powder, pumpkin pie spice, cinnamon, and sugar. Roughly divide your flour mixture into another bowl. Set both bowls aside.
Next, in your smallest bowl, gently whip your two eggs. Again, set aside.
In your medium bowl, combine your butter and pumpkin puree. Start by beating your butter until it's softened. Add in your pumpkin 1/4 cup at a time, using your hand mixer to combine everything. It might look curdled and grainy at this point ~ that's OK! You're doing it right. ~Don't over mix the butter and pumpkin at this point to try to fix the curdled clumps. It's just fine. Add in your eggs and beat the mixture until just combined. Next, pour that mixture into one of your bowls full of dry mixture. Beat on low speed, gradually adding the other portion of your flour. When most of the batter is stuck to the beaters, remove the beaters and scrape off as much batter as you can. No wasting allowed here. Using a spatula, scrape the sides and finish the batter by gently folding it with big swoops from the bottom up. Make sure there's no streaks of anything in the batter. Using your cookie scoop, divide your batter equally between your two pans. I used a scale to make sure mine were precise, just so they bake evenly, but that step is optional. Bake off at 325 for 52 minutes. Now, my oven is weirdly hotter than most, so you may have to bake yours off for 1 hour to 1 hour 15 minutes. Just gauge it. You will know when your bread is done when a toothpick or baking pick inserted in the center comes out clean.
Allow for them to cool out on the counter not until they are room temperature. I know that's what most people say, but I think it tastes best when it is still warm from the oven.
If there is one tip that all bakers should know, it is this: Every baker should know and understand the capacity and style of the way their oven bakes.
In my opinion, this bread is best with a light shmere of cream cheese on the top of each individual slice, but that is totally optional.