Mom’s Pumpkin Bread Recipe {Classic & Easy}
This is my mom’s pumpkin bread recipe that creates the most delicate and moist loaves perfectly studded with spices like cinnamon, nutmeg & cloves.
- Cook Time: 55-60 minutes
- Total Time: 0 hours
- Yield: 2 loaves 1x
Scale
Ingredients
- 1 cup butter, melted and cooled
- 2 cups sugar
- 4 eggs, beaten
- ⅔ cup milk (we use whole milk)
- ½ tsp. vanilla
- 1 (14oz) can pumpkin puree
- 3 and ½ cups all purpose flour
- 1 tsp. baking powder
- 2 tsp. baking soda
- 2 tsp. salt
- ½ tsp. ground cloves
- 1 tsp. ground cinnamon
- 1 tsp. allspice
Instructions
- Preheat oven to 350F.
- Grease 2 9×5 inch loaf pans
- Beat butter, sugar, eggs, milk and vanilla together well. Then whisk in the pumpkin.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cloves, cinnamon and allspice.
- Fold the dry ingredients into the wet until well combined.
- Pour the batter evenly between the loaf pans.
- Bake for 55-60 minutes, until a toothpick comes out clean.
- Cool in the pan for at least 10 minutes before removing to slice and serve.
Notes
*This recipe also freezes well. Simply divide the recipe in half or double, wrap your loaf in an airtight container or ziplock bag and freeze for up to 6 months.
Find it online: https://www.missallieskitchen.com/pumpkin-bread/