Starting in September, I start to see an excessive amount of pumpkin puree cans. I always have this impulse to buy several cans to make sure that I have enough to last me through fall.
This pumpkin bread is a must to make for fall. A warm slice of bread with butter, and you have yourself the perfect afternoon snack. Maybe even a chai tea latte…ok now I’m wishing I still had more to eat.
This recipe is so easy to make: Follow the recipe and bake for about an hour to hour and fifteen minutes, depending on your oven. When you make this, your house is going to smell like all of the autumn spices. For some added sweetness, you could even sprinkle it with powdered sugar once the bread has cooled completely.
- 2 cups unbleached all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons pumpkin spice seasoning
- 1½ teaspoon cinnamon
- 1 cup granulated sugar
- 1 cup brown sugar
- 1-1/2 sticks (3/4 cup) unsalted butter, softened
- 2 large eggs ( room temperature)
- 1 15-ounce can pumpkin pure
- Preheat the oven to 325 and grease two 8 ½” x 4 ½” loaf pans. I usually spray my pans generously with coconut oil spray.
- In a medium size bowl combine flour, salt, baking soda,salt, baking soda, pumpkin spice seasoning, and cinnamon.
- In a large mixing bowl or using a standing mixer. Beat the butter on low for 1 minute. Add the brown sugar and granulated sugar. Mix on medium speed for 2 minutes or until the mixture looks well combined. Add the eggs one at a time, beating well after each addition. Continue to beat for about 2-3 minutes. Then beat in the pumpkin puree.
- Add half of the flour mixture and mix on low until just combined then add the rest of the flour mixture. Only mix until just combined make sure that you do not over mix.
- Divide batter evenly into the prepared pans. I use a one cup measuring cup to evenly measure my batter into the pans. Bake for 60-70 minutes. Once a toothpick comes out clean they are done. Let them sit on a cooling rack for about 15 to 20 minutes. Then flip over onto the cooling rack to finish cooling. Make sure to run a knife around the edges just in case some of the bread is stuck to the side before flipping.