Pumpkin Bread

File Nov 24, 09 14 34My family LOVES Pumpkin bread. I started looking at a bunch of recipes that were Pumpkin Bread and kind of created my own little recipe here! Yum Yum!!! Pumpkin Bread always brings me home to Christmas & Thanksgiving time. My mom makes it every year during this time and so I was determined to find a recipe that worked for me and well elevation! 🙂

I recently bought these Wilton Silicone Baking Loaves and I am ABSOLUTELY in love with them! If you don’t have them…go and get them now! CLICK HERE

They are mini loaf pans which is what I used in the picture here.

The Final outcome…don’t they look amazing!? AND They are soo moist! Woohoo! I say that is a win!

Pumpkin Bread

Servings: Makes 2 loaves or 4 Small loaves
Prep Time: 20 Minutes
Cook Time: 65 Minutes
Total Time: 1 Hour 30 Minutes


  • 2 cups all-purpose flour, spooned into measuring cup and leveled-off, plus more for greasing the pan
  • 1/2 teaspoon salt
  • 1/2 teaspoon double acting baking powder
  • 4 teaspoon double acting baking powder
  • 1 teaspoon ground cloves
  • 1 teaspoon cinnamon
  • 1 teaspoon ground nutmeg
  • 2 cups sugar
  • 2 sticks unsalted butter, softened
  • 2 large eggs
  • 1 15-ounce can 100% pure pumpkin (I use Libby’s)
  • Olive Oil Cooking Spray


  1. Preheat oven to 325 degrees. SPray with the Olive Oil Cooking Spray your loaf pans or with butter and dust with flour.  I use the Silicone Pans so I don’t dust with flour.
  2. Combine flour, salt, baking powder, baking soda, and spices in a bowl; use a whisk to mix well and then set aside for later use
  3. In large bowl, using an electric mixer, at medium speed, beat soft butter and sugar until just blended. (It should look like clumps of sugar/butter and kind of light looking) Add eggs one at a time, beating well after each addition. Continue beating until very light and fluffy, about a few minutes. Next add in the pumpkin and beat again until mixture is well mixed and it might look grainy and curdled at this point — that’s ok. – don’t worry!
  4. Take the flour mixture and a spoon or spatula (I used a spatula with a rubber end) and fold in the flour mixture little by little until it is completely mixed in. You want to be careful with this part as you want to keep the air in the wet mix as you add in the flour mix.
  5. Turn batter into prepared pans, dividing evenly, and bake for 65 – 75 minutes, or until cake tester/toothpick comes out clean from the bread. Let the loaves cool in pan about 10 minutes, then turn out on wire rack to cool completely. (If the loaves stick, run a plastic knife around the edges of the pan to loosen them.)
  6. NOTE: After about 20 mins I add foil over the loaves like a tent until there is about 15 mins left into baking. If you want a crisper crust I wouldn’t add the foil on there.

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