Pumpkin Bread


  • 3/4 cup butter, softened
  • 2 cups sugar
  • 2 large eggs
  • 2 cups pumpkin puree 
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cloves
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg


Preheat oven to 325°F and set an oven rack in the middle position.

Grease and flour two 8 x 4-inch loaf pans

In the 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 very light and fluffy, a few minutes. Beat in the pumpkin. 

Add flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg. Mix until combined.

Turn the batter into the prepared pans, dividing evenly. Sprinkle sugar on top of each loaf, then then bake for 65 – 75 minutes, or until a cake tester inserted into the centre comes out clean.

Let loaves cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.

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