The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.

Pumpkin Bread

Moist and flavorful Pumpkin Bread recipe! Creamy butter, sweet pumpkin, and warm spices come together in this easy-to-make bread. Try it tonight and enjoy with family and friends!

The comforting aroma of warm spices and pumpkin is just what you need to cozy up your fall season! This moist and flavorful pumpkin bread is packed with the perfect blend of cinnamon, nutmeg, and ginger, making it a delicious treat to share with family and friends.

Ready Time

1 hrs 45 mins


5 servings


  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1 cup granulated sugar
  • 1/2 cup canned pumpkin puree
  • 1/2 cup unsalted butter, softened
  • 2 large eggs


Preheat the oven to 350°F (180°C).

Grease two 9×5-inch loaf pans and set them aside.

In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.

Set the spice mixture aside.

In a large bowl, use an electric mixer to cream together the sugar and softened butter until light and fluffy.

Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next.

Stir in the pumpkin puree until well combined.

Gradually add the flour mixture to the wet ingredients, mixing until just combined.

Be careful not to overmix.

Divide the batter evenly between the prepared loaf pans.

Smooth the tops and bake for 55-60 minutes, or until a toothpick inserted into the center of each loaf comes out clean.

Remove the loaves from the oven and let them cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.


For an extra moist loaf, make sure to use high-quality, fresh ingredients and don’t overmix the batter. If you want a stronger pumpkin flavor, use freshly cooked and mashed pumpkin instead of canned puree.

To ensure even baking, try to divide the batter as evenly as possible between the two loaf pans.

If you’re planning to freeze the loaves, wrap them tightly in plastic wrap and store in an airtight container for up to 2 months. To make muffins instead, simply divide the batter evenly among 12 muffin cups and bake for 25-30 minutes.

Nutrional Value

  • Calories: 341
  • Total Fat: 14g
  • Saturated Fat: 8g
  • Cholesterol: 40mg
  • Sodium: 250mg
  • Total Carbohydrates: 46g
  • Dietary Fiber: 2g
  • Sugars: 25g
  • Protein: 4g
Pumpkin Bread
Pumpkin Bread

Ask your question to our expert chef and get instant help.

Please provide details about your query with the recipe name.

Leave a Reply

Your email address will not be published. Required fields are marked *