Pumpkin Bread You’ll Actually Love

If you’re a “pumpkin girl” like me, then you’re going to love this recipe. If you’re wondering why I just referred to myself as “pumpkin girl,” then you should consider keeping up with me on my Instagram stories!

Long story short, Chris gave me this nickname after my third time making this recipe in just a few months. But guess who loves coming out of the office to the house smelling like pumpkin and stealing a slice straight from the pan? That’s right, he does! And his little mini-me, Jeremiah! 😂

The other day I gave Jeremiah the option between pumpkin or waffles (his one true love) for breakfast, and I was actually VERY surprised when he chose pumpkin bread. I even asked again just to be sure! I was one proud Mama! Lol 

When I used to be a nanny, I worked for 2 amazing families. We considered each other family, and I considered myself extremely lucky to have them. I shared my love for cooking and baking with one of the moms. She would gift me kitchen appliances and cookbooks, leave me servings from the dinner she made the night before, and share her own mother’s recipes and other recipes she’s tried and loved. My dad and aunt taught me how to cook, but I’d say she’s the one who sparked my interest in baking.

She shared this pumpkin bread recipe with me from Once Upon A Chef. You can find the original recipe here. Now, I don’t consider myself an “advanced” baker. I don’t follow many of the “rules” and do what works for me. If you’re a beginner baker, this recipe is relatively easy and loved by the entire family (husbands and toddlers included). I decided this recipe needed a permanent spot on my blog because “easy” and “toddler approved” is something I look for as a busy mom, and I know you guys do too.

Another reason I had to feature this recipe is that it’s one I will never forget. I know I sound like a creepy, obsessed “pumpkin girl,” lol. But seriously, make this recipe, and then let’s talk.

And if you don’t end up liking it, you just don’t like pumpkin or other fall flavors, and that’s okay! 😉 But if you do, you’re going to drool over this moist, flavorful pumpkin bread. You can taste each spice you added to the batter. Each spice blends together perfectly, and not one empowers the other. 

This bread is so soft yet does not fall apart in your hand. And if you get to stick your teeth in it shortly after taking it out of the oven? *chef’s kiss* 🤌🏾

Okay, enough ranting. 

If you stuck through my life story and didn’t hit “jump to recipe,” you’re my people. If you did, you’re still my people because you came here for one thing and one thing only! Lol

Behold…

Pumpkin Bread

Course: BrunchCuisine: AmericanDifficulty: Easy

Servings

14

servings

Prep time

20

minutes

Cooking time

1

hour 

5

minutes

Calories

281

kcal

The most flavorful pumpkin bread that’s perfect for the entire family!

Ingredients

• 2 cups all-purpose flour

• 1 teaspoon baking soda

• 1/2 teaspoon baking powder

• 1/2 teaspoon salt

• 1 teaspoon ground cinnamon

• 1 teaspoon ground nutmeg

• 1 teaspoon ground cloves

• 1 1/2 sticks (3/4 cup) butter, softened

• 2 cups white granulated sugar

• 2 eggs

• 1 can (15 oz) 100% pure pumpkin

Directions

• Preheat the oven to 325 degrees Fahrenheit and make sure the oven rack is placed in the middle position.
• Grease two 24×13 loaf pans with butter, then coat with flour. You can alternatively spray pans with cooking spray. After the pans are greased, set them aside.
• Add your flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves to a medium bowl. Mix well with a whisk, then set aside.
• Place your softened butter and sugar in a large bowl. Use an electric hand mixer to beat on medium speed. Mix until the two are just combined. It should look like the picture below.
• Add your eggs to the mixture one at a time. Use a hand mixer to beat on medium speed after each egg. Mix until just combined.
• Once the mixture is combined, add in your can of pumpkin. Beat on low speed or mix with a whisk. The mixture will now look like the picture below.
• Add your dry ingredients to your bowl of wet ingredients and mix well.
• Pour batter evenly into each pan.
• Bake for 65-75 minutes or until a toothpick placed into the center of the bread comes out clean.
• Let the bread cool for 10-15 minutes on a wire rack.
• Enjoy!

Recipe Video

Notes

• This bread freezes well when wrapped in foil, saran wrap, or placed in a sealed Ziploc bag. For best results, thaw bread in the refrigerator at least 5 hours before eating.

I featured this recipe in my 5 Easy Toddler Breakfasts post. Check out what I paired this bread with, as well as 4 other breakfasts I made for Jeremiah!

If you end up making this bread, let me know how you like it!