A simple pumpkin bread recipe that's quick and easy to make, and is loaded with warm fall spices. You'll have it on repeat all season long!Makes 2 loaves.
Course: Breakfast, Brunch, Side Dish, Snack
Author: Mandy Jackson
1(15 ounce)can pumpkin puree
Preheat oven to 350 degrees. Grease 2 (4x8-inch) loaf pans.Combine the flour, baking soda, cinnamon, cloves, nutmeg, and salt in a medium bowl.In a large bowl, beat together the pumpkin puree, melted butter, and sugar until completely smooth. Add the eggs and vanilla and mix. Add the dry ingredients all at once and mix on low speed until just combined - scraping down sides of the bowl as needed. Divide evenly between the prepared loaf pans. The batter will be thick! Smooth the tops with a spatula and bake 45 minutes to 1 hour, until a knife inserted into the middle of a loaf comes out clean or a digital thermometer registers an internal temperature of 200 degrees.Cool 10 minutes in the pans, then invert to release.
To freeze: Allow loaves to cool completely, wrap tightly in plastic wrap or place in a freezer bag. Can be frozen for up to 3 months.To make muffins: Divide batter between greased or lined muffin tin. Bake at 350 degrees for 20-22 minutes. Makes about 24 muffins.