Ingredients
Scale
- 3 cups (390g) all purpose flour (measured properly)
- 1 1/2 tsp baking soda
- 3/4 tsp baking powder
- 1 1/2 tsp ground cinnamon
- 1 1/2 tsp ground nutmeg
- 1 1/2 tsp ground cloves
- 3/4 tsp salt
- 1 cup (224g) unsalted butter, room temperature
- 3 cups (621g) sugar
- 3 large eggs
- 2 3/4 cups (638g) pumpkin puree (about 1 1/2 cans)
Instructions
- Preheat oven to 350°F. Grease two 9×5 loaf pans very well with non stick baking spray.
- In a medium size bowl, combine the flour, baking soda, baking powder and spices. Whisk together to combine, then set aside.
- In a large mixer bowl, combine the butter and sugar and mix just until combined.
- Add the eggs one at a time, mixing until well combined after each addition.
- Turn the mixer to medium speed and beat until light and fluffy, 2-3 minutes.
- Add the pumpkin purée and beat until well combined. The mixture may look a little curled and separated.
- Add the dry ingredients and mix on low speed just until combined. Do not over mix. If needed, gently stir with a spatula by hand.
- Divide the batter evenly between the two loaf pans and bake for 60-70 minutes, or until a toothpick inserted in the middle comes out clean.
- Remove the loaves from the oven and allow to cool for about 10 minutes, then remove to a cooling rack to cool completely.
Notes
- Use fresh or canned pumpkin puree; avoid pumpkin pie filling.
- For a sweeter touch, sprinkle cinnamon sugar on top before baking.
- Store in an airtight container for up to 5 days, or freeze slices for longer storage.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American
- Diet: Vegetarian