This moist and flavorful pumpkin bread is the perfect treat for autumn, combining aromatic spices with rich pumpkin for a delightful dessert.

Scale

2 cups all-purpose flour

spooned into measuring cup and leveled-off

½ teaspoon salt

1 teaspoon baking soda

½ teaspoon baking powder

1 teaspoon ground cloves

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1½ sticks (¾ cup) unsalted butter

softened

2 cups sugar

2 large eggs

1 (15-oz) can 100% pure pumpkin (I use Libby’s

Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
In a bowl, whisk together the flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg.
In another large bowl, cream the softened butter and sugar until light and fluffy.
Beat in the eggs one at a time, then mix in the pure pumpkin.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

For added flavor, consider adding chopped nuts or chocolate chips to the batter before baking.

Keywords: pumpkin bread, dessert recipe, autumn recipe, baking, quick bread