Pumpkin Bread Recipe

Name: Pumpkin Bread
Yield: 4 servings
Cuisine: American
Ingredients: Unsalted butter, room temperature, for pans; 3 cups all-purpose flour; 2 teaspoons baking powder; 2 teaspoons baking soda; 2 1/2 teaspoons ground cinnamon; 1/2 teaspoon freshly grated nutmeg; 1/4 teaspoon ground allspice; 1/4 teaspoon salt; 2 cups canned pumpkin puree; 1 cup granulated sugar; 1 cup packed dark-brown sugar; 4 large eggs; 1/4 cup vegetable oil; 1 2/3 cups buttermilk

Servings: persons

Unsalted butter, room temperature, for pans
3 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
2 1/2 teaspoons ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon salt
2 cups canned pumpkin puree
1 cup granulated sugar
1 cup packed dark-brown sugar
4 large eggs
1/4 cup vegetable oil
1 2/3 cups buttermilk

1
Preheat the oven to 350F.
2
Coat two 8 1/2-by-4 1/2-inch loaf pans with butter; set aside.
3
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt; set mixture aside.
4
In the bowl of an electric mixer fitted with the paddle attachment, combine the pumpkin puree and both sugars; mix on medium speed until well combined, 2 to 3 minutes.
5
Add the eggs and oil; mix until incorporated, about 2 minutes, scraping down the sides of the bowl.
6
With mixer on low, add the flour mixture in two batches, alternating with the buttermilk and beginning and ending with the flour, until just combined.
7
Divide the batter between the prepared pans; smooth the tops with an offset spatula.
8
Place the pans on a baking sheet.
9
Bake, rotating the sheet halfway through, until a cake tester inserted in the centers comes out clean, 55 to 60 minutes.
10
Transfer pans to a wire rack to cool 10 minutes.
11
Remove loaves from pans and cool completely.
12
Bread can be kept at room temperature, wrapped in plastic, for up to 4 days.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Unsalted butter, room temperature, for pans, 3 cups all-purpose flour, 2 teaspoons baking powder, 2 teaspoons baking soda, and more.

Yes, Pumpkin Bread falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pumpkin Bread

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