Pumpkin Bread with Warm Cinnamon, Cloves, and Nutmeg
By Isabella Quinn
Prep
10 min
Cook
50 min
Total
60 min
Servings
16
Level
Easy
Bake two loaves of bread now to use later for meals: Eat one loaf within a few days and freeze the other loaf whole or sliced. This pumpkin bread recipe includes cinnamon, cloves, and nutmeg flavors and moist bread that can be enjoyed as part of meals and snacks and shared as gifts.
Dry ingredients for the bread are all-purpose flour, sugar, leaveners, salt, cinnamon, and optional cloves and nutmeg. Wet ingredients are pumpkin puree, eggs, vanilla, and extra-light olive oil. The ingredients are combined, and olive oil is added to help the bread stay moist during refrigeration. Use pumpkin puree rather than pumpkin pie filling purchased from the store.
After dividing the batter equally between pans, bake the cakes until a cake tester inserted into the center comes out clean. The recommended baking time is 45 to 55 minutes at 350°F. Let the cakes cool in the pans for 10 to 15 minutes, then remove them to a wire rack to cool completely. Do not overmix the batter, as this can cause a tough crumb. It is normal for small lumps to remain in the batter. Batters baked in dark pans may bake faster and require extra attention.
Serve warm with butter, honey-flavored butter, cream cheese, almond butter, or peanut butter and coffee or hot chocolate. Refrigerate the bread if you want to serve standard portions. Wrapped bread can be stored at room temperature for a few days. Slices of frozen bread can be thawed for use.
Why we keep this one around
- Two loaves can be made from one batch. One loaf can be donated. The other loaf can be eaten for breakfast or other meals during the day.
- Oil-based batter stays softer in the refrigerator, resulting in fewer differences in preportioned patties and easier storage of batter for three or more days.
- Whole and sliced loaves can be frozen for three months to provide an additional loaf at a later date.
- Slices can be thawed easily because this recipe includes information indicating that bread slices can be frozen and thawed at room temperature or in the refrigerator for eating.
- A ten-minute no-mixer recipe can be used to bake ahead. Ingredients can be whisked in two bowls, dry and wet.
- Sixteen slices from two loaves of bread can be used for other meals, such as lunch and breakfast, and for giving and storing bread.
Ingredients
- •2 cups all-purpose flour (plus more for dusting pans)
- •1 ½ cups granulated sugar
- •1 tsp baking soda (sifted to eliminate lumps)
- •2 tsp baking powder
- •2 tsp cinnamon
- •¼ tsp ground cloves (optional)
- •½ tsp ground nutmeg (optional)
- •½ tsp fine sea salt
- •3 large eggs (room temperature)
- •1 cup extra light olive oil (or vegetable or corn oil)
- •15 oz pumpkin puree
- •1 tsp vanilla extract
- •butter (for preparing pans)
Instructions
- 1
Preheat the oven to 350°F.
- 2
Butter and lightly dust with flour two 8 1/2-inch by 4 1/2-inch bread pans.
- 3
In a large mixing bowl, whisk together the flour, sugar, baking soda, baking powder, cinnamon, cloves, nutmeg, and salt.
- 4
In a second medium mixing bowl, whisk together the eggs, oil, pumpkin puree, and vanilla.
- 5
Pour the wet ingredients over the dry ingredients.
- 6
Whisk until smooth.
- 7
Divide the batter evenly between the prepared bread pans.
- 8
Bake at 350°F for 45 to 55 minutes, or until a toothpick comes out clean.
- 9
Cool the loaves in the pans for 10 to 15 minutes.
- 10
Transfer the loaves to a wire rack to cool completely.
FAQ
Nutrition (per serving)
271
Calories
3g
Protein
15g
Fat
33g
Carbs
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