Pumpkin Bread

October 13, 2016 by Lisia Childs

Sweet and Simple Pumpkin BreadThis pumpkin bread is sweet and spicy, and I love the texture!  It comes together quickly, and turns out perfectly every time!  
Sweet and Simple Pumpkin Bread

Sweet and Simple Pumpkin Bread
Serves 24
Write a review
Save Recipe
Print
Prep Time
15 min
Cook Time
50 min
Prep Time
15 min
Cook Time
50 min
Ingredients
  1. 3 ½ cups flour
  2. 1 tablespoon baking powder
  3. 2 teaspoons ground ginger
  4. 1 teaspoon baking soda
  5. 1 teaspoon salt
  6. 1 teaspoon cinnamon
  7. ½ teaspoon ground cloves
  8. 4 large eggs, room temperature
  9. 1 ½ cups granulated sugar
  10. 1 cup brown sugar
  11. 1 cup (2 sticks) butter, melted and cooled
  12. 1 can (15 ounces) pure pumpkin puree
Instructions
  1. Preheat oven to 350 degrees F. Coat bottom and sides of two 9 x 5 inch loaf pans.
  2. Combine flour, baking powder, ginger, baking soda, salt, cinnamon, and cloves in a large bowl, and whisk until completely mixed.
  3. In another large bowl, Beat eggs and sugars until light and bubbly.. Add butter, and beat for another minute. Then mix in pumpkin until completely incorporated. Add dry ingredients, and stir just until fully combined.
  4. Divide batter between prepared pans.
  5. Bake at 350 degrees for about 50 minutes. The loaves should be golden brown, and a cake tester, inserted in the center, comes out clean.
  6. Let cool in pans for 10 minutes, then turn onto a wire rack to finish cooling.
Variation
  1. Add 2 cups mini chocolate chips to the batter to make Chocolate Chip Pumpkin Bread
Adapted from Pam Anderson
Adapted from Pam Anderson
White Apron Blog https://whiteapronblog.com/
Melt 1 cup (2 sticks) butter Then allow to cool to room temperature (about 15 minutes).

Melt
1 cup (2 sticks) butter
Then allow to cool to room temperature (about 15 minutes).

Preheat oven to 350 degrees F. Coat bottom and sides of two 9 x 5 inch loaf pans.

Preheat oven to 350 degrees F. Coat bottom and sides of two 9 x 5 inch loaf pans.

Combine the following in a large mixing bowl. 3 ½ cups flour 1 tablespoon baking powder 2 teaspoons ground ginger 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon cinnamon ½ teaspoon ground cloves Whisk until completely mixed, and set aside.

Combine the following in a large mixing bowl.
3 ½ cups flour
1 tablespoon baking powder
2 teaspoons ground ginger
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
½ teaspoon ground cloves
Whisk until completely mixed, and set aside.

In a large mixer bowl, beat the following until light and bubbly. 4 large eggs, room temperature 1 ½ cups granulated sugar 1 cup brown sugar

In a large mixer bowl, beat the following until light and bubbly.
4 large eggs, room temperature
1 ½ cups granulated sugar
1 cup brown sugar

Add the melted, cooled butter, and beat for another minute,

Add the melted, cooled butter, and beat for another minute,

Then mix in until completely incorporated, 1 can (15 ounces) pure pumpkin puree

Then mix in until completely incorporated,
1 can (15 ounces) pure pumpkin puree

Add dry ingredients, and stir just until fully combined.

Add dry ingredients, and stir just until fully combined.

Divide batter between prepared pans. Bake at 350 degrees for about 50 minutes.

Divide batter between prepared pans.
Bake at 350 degrees for about 50 minutes.

The loaves should be golden brown, and a cake tester, inserted in the center, comes out clean.

The loaves should be golden brown, and a cake tester, inserted in the center, will come out clean.

Let cool in pans for 10 minutes, and then ...

Let cool in pans for 10 minutes, and then …

... turn onto a wire rack to finish cooling.

… turn onto a wire rack to finish cooling.

When cool, slice and enjoy!

When cool, slice and enjoy!

For a fun variation, …

Mix into the batter, 2 cups mini chocolate chips Than bake as directed.

Mix into the batter,
2 cups mini chocolate chips
Than bake as directed.