Description
This incredibly moist pumpkin bread fills your home with the warm spices of autumn and creates the perfect treat for any fall gathering.
Ingredients
- 2¼ cups all-purpose flour, measured properly
- ¾ teaspoon salt
- 1¼ teaspoons baking soda
- ¾ teaspoon baking powder
- 1¼ teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- ¾ teaspoon ground cloves
- ¾ cup unsalted butter, room temperature
- 1¾ cups granulated sugar
- 3 large eggs
- 1 (15-oz) can pure pumpkin puree
- ⅓ cup water
Instructions
- Preheat oven to 350°F and prepare two 9×5-inch loaf pans with butter and flour.
- Whisk together all dry ingredients in a medium bowl.
- Cream butter and sugar until light and fluffy, about 3 minutes.
- Add eggs one at a time, beating well after each addition.
- Mix in pumpkin puree and water until combined.
- Fold in flour mixture just until no streaks remain.
- Divide batter between prepared pans.
- Bake 60-70 minutes until toothpick comes out with few moist crumbs.
- Cool in pans 15 minutes, then turn out onto wire racks.
Notes
Store wrapped at room temperature for 4 days or freeze up to 3 months. Toast slices to refresh day-old bread.
- Prep Time: 25 minutes
- Cook Time: 1 hour