Pumpkin Bread

No autumn kitchen feels complete without the comforting scent of pumpkin bread baking in the oven. As the days grow shorter and the air turns crisp, there’s something so special about a slice of this warmly spiced bread, paired with a steaming cup of coffee or tea. The blend of cinnamon, nutmeg, and cloves fills the house with a nostalgic, cozy aroma—like a hug in baked form.


This pumpkin bread is wonderfully moist, with just the right amount of sweetness and spice. We love it as is, but if you’re feeling indulgent, a thick layer of cream cheese frosting takes it to another level

Ingredients

• 2 cups of pumpkin purée (from a roasted sugar pumpkin or canned)

• 2 eggs

• ¾ cup of butter

• 2 cups of sugar

• 2 cups all-purpose flour

• ½ tsp of salt

• 1 tsp of baking soda

• ½ tsp baking powder

• 1 tsp cinnamon

• ½ tsp nutmeg

• 1 tsp ground cloves

Instructions

1. Preheat the oven to 350°F (175°C). Grease two loaf pans and set them aside.

2. In a medium bowl, whisk together the dry ingredients—flour, salt, baking soda, baking powder, and spices. Set aside.

3. In a separate large bowl, cream together the butter and sugar until light and fluffy.

4. Add the eggs one at a time, mixing well after each addition.

5. Stir in the pumpkin purée until fully incorporated.

6. Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix!

7. Divide the batter between the prepared loaf pans and bake for about 50-60 minutes, or until a knife inserted into the center comes out clean.

8. Allow the loaves to cool before slicing.

Serving Suggestions

Enjoy warm with a pat of butter, drizzle with honey, or—if you want to elevate it further—top with a generous spread of cream cheese frosting.

This recipe makes two loaves, perfect for sharing (or freezing one for later!).

Let me know if you give it a try—I’d love to hear how it turns out for you!