Best Damn Pumpkin Bread
Moist and delicious, best damn pumpkin bread recipe
Servings: 24 servings
Calories: 166kcal
Equipment
- 2-8x4 loaf pans
Ingredients
Da Dry Stuff
- 2 cups all-purpose flour spooned into measuring cup and leveled-off
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground clove or 3/4 tsp clove and 1/4 tsp ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg can substitute mace
Da Butter-Sugar
- 1-1/2 sticks unsalted butter, softened 3/4 cup
- 2 cups sugar
Da Wet Stuff
- 2 large eggs
- 1 15-1/2 oz can 100% pure pumpkin
Instructions
- Preheat the oven to 325°F and set an oven rack in the middle position. Generously grease two 8 x 4-inch loaf pans with butter and dust with flour, or use a baking spray with flour in it, such as Pam with Flour or Baker's Joy.
- Sift flour, salt, baking soda, baking powder, clove, cinnamon, and nutmeg into a medium bowl. Set aside.
- Using an electric mixer, beat the butter and sugar on medium speed until just blended. It will be grainy not creamy. Add the eggs one at a time, beating well after each addition. Continue beating until very light and fluffy, a few minutes. Beat in the pumpkin. The mixture might look grainy and curdled at this point -- not to worry, flour to the rescue in the next step.
- Add the flour mixture and mix on low speed until combined. Do not overmix.
- Turn the batter into the prepared pans, dividing evenly, and bake for 65 – 75 minutes, or until a cake tester inserted into the center comes out clean. Start checking at 55 min. Let the loaves cool in the pans for about 10 minutes, then turn out onto a wire rack to cool completely.
Notes
This bread freezes well. Eat one now and save another for a rainy day or surprise guests! Wrap well, you know the drill, and store for up to 3 months.
Gotta have a topping? Check the ones out for these:
- Pumpkin Apple Bread-Here, There, Everywhere for an easy streusel topping
-
Place 3 tablespoons of granulated sugar in a small bowl. Dampen your fingertips with water and work them into the sugar until it just begins to look like snow-if you pinch some, it should just barely hold together. Sprinkle the dampened sugar over the batter, aiming to get it clumped up together in spots. If you want, add a 1/2-1 tsp of cinnamon.
- Right before baking, sprinkle the batter in loaf pans with the nuts and finish with cinnamon sugar. Adds a bit of crunch.