Pumpkin Bread

November 07, 2021

Pumpkin Bread

Pumpkin spice and everything nice! 

Nothing better to entertain your fall cravings than a perfectly moist and spiced pumpkin bread. 

SPICES: cinnamon, ground cloves, nutmeg, pumpkin spice 


  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 1/2 teaspoons pumpkin spice 
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1-1/2 sticks (3/4 cup) unsalted butter, softened
  • 2 cups sugar
  • 2 large eggs
  • 1 15-oz can 100% pure pumpkin 
  • optional: 1/2 cup chocolate chips (or more to taste)


  1. Preheat oven to 325 degrees F and set an oven rack in the middle position. 
  2. Line a 9 x 5 loaf pan with parchment paper and baking spray with flour in it (e.g., Pam with Flour or Baker's Joy). Alternatively, coat the loaf pan with butter and sprinkle / dust flour until covering the surface in full. Tap pan upside down to release any excess flour. 
  3. In a large bowl, combine the flour, salt, baking soda, baking powder, cloves, cinnamon, nutmeg, and pumpkin spice. Whisk until combined, then set aside. 
  4. In a large bowl, leverage an electric mixer to beat the butter and sugar on medium speed until well blended. Add the eggs, one at a time, beating well after each addition to make sure it is fully incorporated. Continue beating until fluffy, about 2 minutes. 
  5. Incorporate the pumpkin and continue beating. 
  6. Add the flour mixture, slowly, and mix on low speed until combined. If using chocolate chips, fold in to the mix with a spatula. 
  7. Turn the batter into the prepared pans, dividing evenly. Bake for 65 – 75 minutes, or until a cake tester or knife 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. 

Recipe adapted from: Jenn Segal, onceuponachef

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