I mean really, is there anything better than warm pumpkin bread slathered in butter- at any time of the day? I think not. I have been making this recipe for years, and it always turns out great. In my opinion, it’s got the perfect amount of spice and sweetness, it’s utterly delicious.
So here goes: In a mixing bowl you cream butter and sugar.
LOTS of butter and sugar….mmmmm….
It’ll get nice and fluffy. Go ahead, taste it. There’s probably nothing worse for you than butter and sugar creamed together…but it’s soooooooooooo good.
Then you’re going to add in your eggs. Mix that well.
Then in a separate bowl, add your dry ingredients. I went ahead and sifted the flower so it would be nice and silky.
Then add your vanilla to your wet mixture, and all of the spices and baking soda/powder to the dry mixture.
Stir the dry mix into the wet mix, just until moistened. I go ahead and do this 1/2 at a time so it’s easier to mix together. It should look like this when you’re done.
Then go ahead and stir in your pumpkin.
Next, pour into 2 greased loaf pans, I go ahead and flour the pans as well, so the bread is easier to pop out.
Then to make things easier, I put the pans on an old cookie sheet, so the bread pans are easier to get in and out of the oven.
I used one silicone pan, and one metal. Just wanted to see the difference, and if the bake times would be the same- they were by the way. Just the shape of the bread was a little different.
Next, put loaves in a preheated 350 degree oven, and check after an hour. Mine usually takes about an hour and 15 minutes, but some ovens vary, so make sure to check at the hour mark.
Then, out will come your delicious, yummy, bread!
Go ahead and have a slice while it’s warm, just be careful cutting it. Use a knife with a serrated blade. And a word of caution…it’s addicting.
Here’s the full recipe:
1 cup butter
1 teaspoon of vanilla
3 cups all purpose flour
1 tablespoon of baking powder
1 1/2 teaspoons of baking soda
1 1/2 teaspoons of ground cinnamon
1 teaspoon of ground cloves
1 1/2 teaspoons of ground nutmeg
1 teaspoon of allspice
1 (16oz) can solid pack pumpkin (I used 15oz)
Directions: In a bowl, cream together butter and sugar. Add in the eggs and mix well. Add in vanilla. In a separate bowl, combine the dry ingredients. (Go ahead and sift if you feel you should do so). Stir the dry ingredients in the creamed mixture, half at a time to make the mixing easier. Stir just until moistened. Add in the pumpkin. Pour into 2 greased loaf pans and bake at 350- checking at an hour. Stick a toothpick in the loaves to check for doneness.
Hope you enjoy this recipe. I made them last night, and almost a whole loaf is already gone. YUMMY!
I am a stay-at-home, homeschooling Mom and writer. I spend my days teaching, cleaning, cooking, blogging, taking photos, and running carpool. I've been married for 10 years to my high-school sweetheart and we're navigating this crazy life together. Thanks for following our journey.