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- 1
Heat the oven and prep your pans
Preheat the oven to 325°F and set a rack in the middle. Generously grease two 8x4-inch loaf pans with butter and dust with flour, or use a baking spray that has flour in it. This is the step folks skip and then fight to get their loaves out later, so don't rush it.
- 2
Whisk the dry ingredients
In a medium bowl, whisk together the flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg until everything is well combined. Set it aside. Whisking now means no dry pockets later.
- 3
Cream the butter and sugar
In a large bowl with an electric mixer, beat the softened butter and sugar on medium until just blended. It'll look a little sandy and that's exactly right.
- 4
Add the eggs and pumpkin
Beat in the eggs one at a time, mixing well after each, then keep beating a few minutes until the mixture is light and fluffy. Beat in the pumpkin puree. Don't fret if it looks grainy or curdled here, it comes together once the flour goes in.
- 5
Bring in the dry ingredients
Add the flour mixture and mix on low speed just until combined. Stop as soon as the flour disappears. Overmixing is what turns tender quick bread tough.
- 6
Fill the pans and bake
Divide the batter evenly between the two prepared pans and smooth the tops. Bake for 65 to 75 minutes, until the loaves are domed and a tester poked in the center comes out clean or with a few moist crumbs. Your whole house is going to smell like fall.
- 7
Cool before slicing
Let the loaves cool in the pans for about 10 minutes, then turn them out onto a wire rack to cool completely. They keep setting up as they cool, so give them the time before you slice, or they'll crumble on you.
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Old-Fashioned Spiced Pumpkin Bread
Created by: HomeCooking
Ingredients
- 2 cup all-purpose flour
- 1/2 tsp salt
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp ground cloves
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 3/4 cup unsalted butter
- 2 cup sugar
- 2 eggs
- 15 oz pumpkin puree
Instructions
- Heat the oven and prep your pansPreheat the oven to 325°F and set a rack in the middle. Generously grease two 8x4-inch loaf pans with butter and dust with flour, or use a baking spray that has flour in it. This is the step folks skip and then fight to get their loaves out later, so don't rush it.
- Whisk the dry ingredientsIn a medium bowl, whisk together the flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg until everything is well combined. Set it aside. Whisking now means no dry pockets later.
- Cream the butter and sugarIn a large bowl with an electric mixer, beat the softened butter and sugar on medium until just blended. It'll look a little sandy and that's exactly right.
- Add the eggs and pumpkinBeat in the eggs one at a time, mixing well after each, then keep beating a few minutes until the mixture is light and fluffy. Beat in the pumpkin puree. Don't fret if it looks grainy or curdled here, it comes together once the flour goes in.
- Bring in the dry ingredientsAdd the flour mixture and mix on low speed just until combined. Stop as soon as the flour disappears. Overmixing is what turns tender quick bread tough.
- Fill the pans and bakeDivide the batter evenly between the two prepared pans and smooth the tops. Bake for 65 to 75 minutes, until the loaves are domed and a tester poked in the center comes out clean or with a few moist crumbs. Your whole house is going to smell like fall.
- Cool before slicingLet the loaves cool in the pans for about 10 minutes, then turn them out onto a wire rack to cool completely. They keep setting up as they cool, so give them the time before you slice, or they'll crumble on you.