Can I use a different type of flour?

Yes! If you prefer whole wheat flour or gluten-free flour, you can definitely make substitutions. For whole wheat flour, I recommend using a 1:1 ratio, but keep in mind the texture might be slightly denser. For gluten-free flour, make sure to use a 1:1 gluten-free flour blend that contains xanthan gum to help with texture.

Can I use fresh pumpkin instead of canned?

Absolutely! If you have fresh pumpkin on hand, you can substitute it for the canned pumpkin. Simply peel, chop, and cook the pumpkin until soft, then puree it. You’ll need about 1 ¾ cups of fresh pumpkin puree to replace the 15-ounce can of pumpkin.

How do I know when my pumpkin bread is done?

The best way to check is to insert a cake tester or toothpick into the center of the loaf. If it comes out clean, your pumpkin bread is ready. If there’s batter sticking to the tester, it needs a little more time. Depending on your oven, the bread may need anywhere from 65 to 75 minutes to bake.

Classic Pumpkin Bread Recipe: Easy, Delicious & Family-Friendly

Description

This classic pumpkin bread is simple, delicious, and perfect for fall. The sweet, spiced bread is easy to make, and it’s freezer-friendly too!

Ingredients

Scale

2 cups all-purpose flour (spooned into measuring cup and leveled off)
½ teaspoon salt
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1½ sticks (¾ cup) unsalted butter, softened
2 cups sugar
2 large eggs
1 (15-ounce) can 100% pure pumpkin (Libby’s recommended)

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Instructions

Preheat the oven to 325°F (165°C). Grease and flour two 8×4-inch loaf pans.
In a medium bowl, combine dry ingredients: flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg.
In a large bowl, beat butter and sugar until blended. Add eggs one at a time, beating well after each. Add pumpkin and beat until smooth.
Slowly add the dry ingredients, mixing until smooth.
Divide the batter between the two pans. Bake for 65-75 minutes or until a toothpick inserted into the center comes out clean.
Cool in pans for 10 minutes, then turn out onto a wire rack to cool completely.

Notes

For a twist, add chocolate chips, nuts, or dried cranberries. You can freeze this pumpkin bread for up to 3 months, wrapped tightly.

Prep Time: 20 minutes
Cook Time: 65-75 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 166
Sugar: 17g
Sodium: 117mg
Fat: 6g
Saturated Fat: 4g
Carbohydrates: 26g
Fiber: 1g
Protein: 2g
Cholesterol: 31mg