She Strengthens

Moist and Aromatic Pumpkin Bread Recipe

Get ready to indulge in the ultimate fall treat: a deliciously moist and aromatic pumpkin bread. This easy-to-make recipe yields a stunning 9-inch loaf, perfect for snacking or serving at your next gathering.

The Secret to Moisture Control

To avoid a soggy texture, we’ll employ a clever trick: blotting the pumpkin purée with paper towels to remove excess moisture. This simple step ensures a tender crumb and a beautifully puffed loaf.

Gather Your Ingredients

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon fine salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon ground cloves
• 1/4 teaspoon freshly ground nutmeg
• 1 (15-ounce) can pumpkin purée (not pie filling)
• 6 tablespoons unsalted butter (3/4 stick), at room temperature
• 1 1/4 cups granulated sugar
• 2 large eggs
• 1/2 teaspoon vanilla extract
• 1/2 cup walnuts or pecans, toasted and coarsely chopped (optional)

Let’s Get Baking!

1. Preheat your oven to 350°F and prepare a 9-by-5-inch loaf pan by coating it with butter.
2. In a medium bowl, whisk together the flour, cinnamon, ginger, salt, baking powder, baking soda, cloves, and nutmeg.
3. Spread the pumpkin purée onto a rimmed baking sheet, cover with paper towels, and press gently to remove excess moisture. Discard the paper towels and set the pumpkin aside.
4. Using a stand mixer, beat the butter until light in color, about 3 minutes. Add the sugar and continue beating until large clumps form, about 3 minutes more.
5. On medium speed, add the eggs one at a time, beating well after each addition. Scrape down the bowl sides and add the reserved pumpkin purée and vanilla, mixing until just combined.
6. Gradually add the flour mixture in three parts, mixing until just combined. Remove the bowl from the mixer and fold in any loose flour and nuts (if using). Be gentle to avoid overmixing.
7. Transfer the batter to the prepared pan and smooth the top.
8. Bake for 50-60 minutes, or until the bread is puffed and golden, and a toothpick inserted into the center comes out clean.
9. Remove the bread from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely, about 30-40 minutes.

The Finishing Touches

Top your masterpiece with Whipped Cream Cheese Frosting or Pumpkin Frosting for an extra-special treat. Enjoy!