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Pumpkin Bread.

When you have pumpkins, make pumpkin bread, (and pancakes!)


Servings: Makes 2 loaves

Cook Time: 65 - 75 Minutes


2 cups all-purpose flour, leveled-off

1/2 tsp salt

1 tsp baking soda

1/2 tsp baking powder

1 tsp ground cloves

1 tsp ground cinnamon

1 tsp ground nutmeg

1 1/2 sticks (3/4 cup) unsalted butter, softened

2 c. sugar

2 large eggs

1 15-oz can 100% pure pumpkin


Preheat the oven to 325°F and set an oven rack in the middle position. Grease two loaf pans with butter and dust with flour.

In a medium bowl, combine the flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg. Whisk until well combined; set aside.

In a large bowl of an electric mixer, beat the butter and sugar on medium speed until just blended. Add the eggs one at a time, beating well after each addition. Continue beating until light and fluffy, a few minutes. Beat in the pumpkin.

Add the flour mixture and mix on low speed until combined.

Turn the batter into the prepared pans, dividing evenly, and bake for 65 – 75 minutes, or until a toothpick inserted into the center comes out clean. Let the loaves cool in the pans for about 10 minutes, then turn out onto a pan or rack or stove to cool completely.


Blended Cream cheese + Maple syrup

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