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The season is changing (for a lot of us), and we can finally look forward to cooler weather and the holidays to come. As I type up this recipe to share, our loaves are in the oven baking. I love the smell of pumpkin bread with cloves, cinnamon and nutmeg filling the home, somehow making our home feel warmer and more welcoming.
My husband is very excited to come home and devour some of the bread. As someone who is gluten intolerant, he is thrilled when I find great recipes that don’t taste gluten free!
I made this recipe with the “help” of my son, which led to pumpkin purée on the cupboards, half of a container of salt poured on the counter (thankfully not in the mixing bowl!) and grabbing hands for anything and everything he could reach which (he thought) would be fun to throw into the mix (including stickers and a decorative pumpkin – thankfully, my hands were fast enough to catch them before they ended up covered in orange goo).
By the way, I look at the picture I took, and the mom in me is screaming at my past self to get his hand off the pumpkin can lid!!
I, however, cannot take credit for this recipe – it was found on www.onceuponachef.com. While the loaves are short (don’t rise much), they are moist and delicious. I did make this recipe with regular (gluten-filled) flour, and they came out just as delicious.
Pumpkin Bread (Gluten Free Optional!)
There's something about the smell of pumpkin bread that makes your home feel warm and welcoming. You can also enjoy these moist loaves with gluten free baking flour!
- 2 cups Flour (gluten free baking flour if preferred) A little extra for flouring the pans
- 1/2 tsp Salt
- 1/2 tsp Baking powder
- 1 tsp Baking soda
- 1 tsp Ground cloves
- 1 tsp Cinnamon
- 1 tsp Ground nutmeg
- 2 cups Sugar (white granulated)
- 3/4 cups Butter (1 1/2 sticks of butter); a little extra for greasing the pans
- 2 large Eggs
- 1 15 oz can Purée pumpkin
Preheat the oven to 325 degrees and generously grease two 8.5x4 1/2 inch loaf pans with butter (and dust with flour)
Combine flour, salt, baking powder, baking soda, ground cloves, cinnamon and ground nutmeg in a bowl and mix with a whisk
In a large bowl, beat the butter and sugar until just combined. Add eggs one at a time. Mix until light and fluffy. Then mix in the pumpkin.
NOTE: You can use an electric mixer on medium speed rather than mixing by hand.
Add the flour mixture into the pumpkin mixture slowly until combined.
NOTE: If you chose to use an electric mixer, turn the mixer on low when adding the flour mixture.
Scoop the batter into the prepared pans, divided evenly. Bake for 65-75 minutes, until a toothpick comes out clean from the center of your loaves.
Let loaves cool in the pan for about 10 minutes, then move to a cooling rack. Enjoy!
This recipe was slightly altered from a recipe found on www.onceuponachef.com (ingredients unchanged, but some notes and steps have been reworded or altered slightly for what worked for KrisBeeMama).