Easy Amazing Pumpkin Bread

In this instructable, I will show you how to make pumpkin bread. This homemade pumpkin bread recipe is amazing! Tis the season for all things pumpkin. Of course even if it wasn't the season, you can still totally make this bread, it is great year round. Impress your friends and family with this delicious pumpkin bread. If I can make it you can make it, let's get baking!

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Follow the easy steps below or watch the short video tutorial, or do both! :)

Step 1: Ingredients/Tools

You may print the pumpkin bread recipe if you like.

Ingredients:

• 2 cups of all purpose flour (256g)
• 1 tsp. of baking soda (5g)
• 1/2 tsp. of baking powder (3g)
• 1/2 tsp. of salt (3g)
• 1 tsp. of ground cinnamon (5g)
• 1 tsp. of ground cloves (5g)
• 1 tsp. of nutmeg (5g)
• 3/4 cup of unsalted butter (170g)
• 2 cups of white granulated sugar (450g)
• 2 large eggs
• 15 oz of pure pumpkin (425 g)

Tools:

• hand mixer
• spatula
• bowls
• whisk
• (2) 8x4 pans (greased and dusted with flour)

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Step 2: Whisk the Dry Ingredients

First let's preheat the oven to 325 F (162 C). Then let's add our salt, ground cloves, ground cinnamon, ground nutmeg, baking soda, and baking powder, to our flour and whisk them all together really well. Or you can sift them all together if you like.

Step 3: Cream Butter and Sugar

Next in a large bowl, let's cream our sugar with our butter, using a hand mixer or stand mixer. Make sure your butter is softened.

Step 4: Eggs and Pumpkin

Now let's add in our eggs one at a time, mixing in between and scraping the sides of the bowl with a spatula when needed. Mix until they are just combined, we don't want to over mix. Now add in your pure pumpkin, and again mix until just combined, scraping the sides as needed.

Step 5: Flour Time

Next we will add in our flour half of it at a time. Mix the first half of the flour, scrape the sides of the bowl, mix in the last half of the flour, and scrape the sides of the bowl, then one final mix. At this stage use the low setting on your mixer.

Step 6: Fill, Bake, and Cool

Now we fill up our 8x4 inch bread pans, which we have greased with shortening or butter and dusted with flour. Try and put equal amounts of batter in each pan. Then bake for 65 to 75 minutes until when you poke it with a toothpick or bamboo skewer, it comes out clean. Next let the bread cool for 10 minutes while still in the pan.

Step 7: Transfer and Cool, Cut and Serve

Now transfer the bread to wired racks and let them cool completely. Next cut into that bread and serve it! I like it with some butter on top, but it is super yummy plain. Enjoy! :) Try not to eat the whole loaf in one sitting. haha.

Step 8: Video Tutorial

Now watch those steps in action by checking out the video tutorial. :)

Comments

[JustinB37]

Really enjoyed it! Thanks Matt :)

[In The Kitchen With Matt]

that is great Justin! I am glad you tried it out and liked it! :) :)

[jannie.lloyd]

I don't have any pumpkin this year but I do have TONS of Butternut Squashes. Would they work?

[jjmcgaffey]

Probably - not quite the same flavor but close. Roast the squash (cut in half and seeds removed is easiest, I think) at 350F for about an hour or until a fork goes in easily through the skin. Scrape the flesh out, puree it. Let it sit in a cloth-lined sieve for a few hours in the fridge, otherwise it's likely to be watery compared to canned pumpkin. Measure 15 ounces and go ahead. The rest can be frozen in Ziplocs (portion it out to one-pound bags), it keeps nicely. This works for any winter squash.

[jannie.lloyd]

thanks you. Reckon it'll last long enough to be froen? :) :)

[jjmcgaffey]

If you buy/grow a bunch of squash and roast several at a time - freezing the puree lets you make this pumpkin bread months later, when there's no squash (or not much) on the market. I buy sugar pie pumpkins in September and October, fill up my freezer with puree, and make pie from it in November and December when the pumpkins aren't for sale any more (in my local Trader Joe's).

[jannie.lloyd]

We've got so many squashes that we'll probably still be eating them in Jan. Never thought of making them into puree ad freezing. Thanks for the idea.

[In The Kitchen With Matt]

Awesome answer thanks! :)

[TacyC2]

Definitely, most all squash work for this. I use big, ole Hubbard’s for a pumpkin substitute and believe me, Hubbard’s are so much better than pumpkin! I use them in chili, Mac and cheese and sneak them in lots of other dishes all winter.

[In The Kitchen With Matt]

Very cool thanks for replying!!! :)

[In The Kitchen With Matt]

Yup I don't see why not. :) The below answers are great. :)

[Lorddrake]

looks delicious. I can't wait to try the recipe. Thanks Matt

[In The Kitchen With Matt]

Thank you! Awesome make sure to let me know how you like it. :)

[obillo]

I thik that when Matt specifies 'pure pumpkin' he means to be sure you don't use pumpkin-pie mix. The two cans are nearly identical in labeling and easy to confuse.

[In The Kitchen With Matt]

Yup you are exactly right. The can says pure pumpkin right on it, and not pumpkin pie mix. :)

[TacyC2]

You’re recipe looks wonderful! Thank you!

[In The Kitchen With Matt]

You are most welcome! And thank you for stopping by. :)

[8thzebramail]

This looks delicious and your directions are so clear! Thanks for taking the time to share this

[In The Kitchen With Matt]

Thank you!! :) Glad you liked it. And you are very welcome. :)

[In The Kitchen With Matt]

Thank you! You are very welcome. Yes please try it out and let me know what you think. :)