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Moist Pumpkin Bread

Incredibly moist, perfectly spiced pumpkin bread with a beautifully golden crust and a tender, soft crumb. A beloved family recipe originally from the McCalls Cook Book (1963), now one of the most reviewed pumpkin bread recipes on the internet. Makes two loaves. Freezes beautifully.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Rest time 1 hour
Servings: 24 slices
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour spooned and leveled (250g)
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp ground cloves
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 3/4 cup unsalted butter softened (170g)
  • 2 cups granulated sugar 400g
  • 2 large eggs
  • 1 can pure pumpkin puree 15 oz / 425g

Method
 

  1. Preheat oven to 325 degrees Fahrenheit. Grease and flour two 8x4 inch loaf pans.
  2. Whisk flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg together in a medium bowl. Set aside.
  3. Beat softened butter and sugar together on medium speed until just blended.
  4. Add eggs one at a time, beating well after each. Continue beating until light, pale, and fluffy, a few minutes.
  5. Beat in pumpkin puree. Batter may look curdled — this is normal.
  6. Add flour mixture and mix on low just until combined. Do not overmix.
  7. Divide batter evenly between the two pans. Smooth the tops.
  8. Bake 65 to 75 minutes until a toothpick inserted in the center comes out clean.
  9. Cool in pans 10 minutes, then turn out onto a wire rack to cool completely before slicing.

Notes

 
  • Storage: once completely cooled, cover tightly with aluminium foil or store in an airtight container at room temperature for up to 3 days.
  • Toasting: individual slices toasted the next day have a deliciously crisp crust that tastes fresh-baked.
  • Freezing: wrap cooled loaves securely in aluminium foil or a freezer bag and freeze up to 3 months. Thaw overnight in the refrigerator.
  • Spice note: if you prefer a milder spice profile, reduce cloves and nutmeg to 1/2 tsp each.
  • Do not use pumpkin pie filling — pure pumpkin puree only.
  • Butter must be softened, not melted — properly softened butter is the key to the tender crumb.