A new favorite recipe!

The autumn season is my favorite time of year to bake. With the crisp air, blue skies, and sunshine peeking through those white, fluffy clouds there is nothing like the smell of cinnamon and something sweet baking in the oven. At my house, we are in full fall mode and pumpkins are happily dominating my decor and palate!

The pumpkin bread recipe I’m sharing is one I recently tried and is, for sure, going to be added to my fall baking list each year. It’s that good. We have been electric stove owners for more than 25 years and recently purchased a gas unit so I was excited but apprehensive to try some new baking recipes. I Googled “best pumpkin bread”. The first recipe that popped up on my computer screen was this one that christened my new oven and is from Once Upon A Chef

While most pumpkin bread recipes include oil, this one called for butter. That, along with the 3 different spices, makes it extremely flavorful. The crumb on it melts in your mouth and it has a slightly crisp crust which makes it the perfect texture. I didn’t alter any parts of the recipe and baked it for exactly 65 minutes. It’s so yummy!

I hope you get an opportunity to embrace this beautiful fall season with all it has to offer, especially in your kitchen. Enjoy this treat with family and friends (it makes two loaves!) and if you like it as much as I do, please come back and comment. Happy fall y’all! 

The Best Pumpkin Bread

  • 2 cups all-purpose flour, spooned into measuring cup and leveled-off
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cloves
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1-1/2 sticks (3/4 cup) unsalted butter, softened
  • 2 cups of sugar
  • 2 large eggs
  • 1 15-oz can 100% pure pumpkin (I use Libby’s)

INSTRUCTIONS

  1. Preheat the oven to 325°F and set an oven rack in the middle position. Generously grease two 8 x 4-inch loaf pans with butter and dust with flour (alternatively, use a baking spray with flour in it)
  2. In a medium bowl, combine the flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg. Whisk until well combined; set aside.
  3. In a large bowl of an electric mixer, beat the butter and sugar on medium speed until just blended. Add the eggs one at a time, beating well after each addition. Continue beating until very light and fluffy, a few minutes. Beat in the pumpkin. The mixture might look grainy and curdled at this point — that’s okay.
  4. Add the flour mixture and mix on low speed until combined.
  5. Turn the batter into the prepared pans, dividing evenly, and bake for 65 – 75 minutes, or until a cake tester inserted into the center comes out clean. Let the loaves cool in the pans for about 10 minutes, then turn out onto a wire rack to cool completely.
  6. Fresh out of the oven, the loaves have a deliciously crisp crust. If they last beyond a day, you can toast individual slices to get the same fresh-baked effect.