Prep Time: 20 minutes | Cook Time: 1 hour 10 minutes | Total Time: 1 hour 30 minutes | Yield: 2 loaves (10-12)
This is one amazing, super easy Pumpkin Bread recipe to keep. Swear to give you a soft, moist, and flavorful with loads of pumpkin and spice bread.
INGREDIENTS
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3 cups (390g) all-purpose flour
1 1/2 tsp baking soda
3/4 tsp baking powder
1 1/2 tsp ground cinnamon
1 1/2 tsp ground nutmeg
1 1/2 tsp ground cloves
3/4 tsp salt
1 cup unsalted butter, room temperature
3 cups (621g) sugar
3 large eggs
2 3/4 cups (638g) pumpkin puree (about 1 1/2 cans)
HOW TO MAKE THE BEST PUMPKIN BREAD
Step 1: Prepare the oven. Preheat it to 350 degrees.
Step 2: Using a non-stick baking spray, grease well two 9 x 5-loaf pans.
Step 3: Add the flour, baking soda, baking powder, and spices in a medium-sized bowl. Mix well and set aside.
Step 4: Add the butter and sugar in a large mixer bowl. Mix until just combined.
Step 5: Then, add in the eggs a piece at a time, mixing well every after each addition.
Step 6: Adjust the mixer to medium speed and beat for about 2 to 3 minutes or until light and fluffy.
Step 7: Stir in the pumpkin puree until incorporated. Don’t fret if the mixture will look a bit curled and separated.
Step 8: Now, add the dry ingredients and beat on low until combined. Make sure to not overmix. And just use a spatula if the mixture needs more beating.
Step 9: Split the batter evenly into each prepared cake pans.
Step 10: Place inside the preheated oven and bake for about 60 to 70 minutes or until a toothpick inserted in the centre of the bread comes out clean.
Step 11: Let the bread cool for at least 10 minutes before moving onto a cooling rack to cool completely.
Nutrition Facts:
Amount Per Serving: Calories 242 | Total Fat 8.6g 11% | Cholesterol 43.6mg 15% | Sodium 163.9mg 7% | Total Carbohydrate 39.8g 14% | Sugars 26g | Protein 2.8g 6% | Vitamin A34% | Vitamin C1%
Ingredients
- 3 cups (390g) all-purpose flour
- 1 1/2 tsp baking soda
- 3/4 tsp baking powder
- 1 1/2 tsp ground cinnamon
- 1 1/2 tsp ground nutmeg
- 1 1/2 tsp ground cloves
- 3/4 tsp salt
- 1 cup unsalted butter, room temperature
- 3 cups (621g) sugar
- 3 large eggs
- 2 3/4 cups (638g) pumpkin puree (about 1 1/2 cans)
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees.
Step 2: Using a non-stick baking spray, grease well two 9 x 5-loaf pans.
Step 3: Add the flour, baking soda, baking powder, and spices in a medium-sized bowl. Mix well and set aside.
Step 4: Add the butter and sugar in a large mixer bowl. Mix until just combined.
Step 5: Then, add in the eggs a piece at a time, mixing well every after each addition.
Step 6: Adjust the mixer to medium speed and beat for about 2 to 3 minutes or until light and fluffy.
Step 7: Stir in the pumpkin puree until incorporated. Don't fret if the mixture will look a bit curled and separated.
Step 8: Now, add the dry ingredients and beat on low until combined. Make sure to not overmix. And just use a spatula if the mixture needs more beating.
Step 9: Split the batter evenly into each prepared cake pans.
Step 10: Place inside the preheated oven and bake for about 60 to 70 minutes or until a toothpick inserted in the centre of the bread comes out clean.
Step 11: Let the bread cool for at least 10 minutes before moving onto a cooling rack to cool completely.
