Pumpkin Bread

Pumpkin Bread has become a true fall staple over the past few years. This recipe features ingredients you probably have in your pantry, plus it's just as easy (and more delicious) than making it from a box!
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes


  • 2 cups All-purpose flour 
  • 1/2 tsp Member’s Mark™ Sea Salt 
  • 1 tsp Clabber Girl® Baking Soda 
  • 1/2 tsp Clabber Girl® Baking Powder 
  • 1 tsp Tone’s® Ground Cloves 
  • 1 tsp Member’s Mark™ Organic Ground Cinnamon 
  • 1 tsp Tone’s® Ground Nutmeg 
  • 1-1/2 sticks Unsalted butter, softened 
  • 2 cups Sugar
  • 2 Eggs, large
  • 1 (15 oz) can 100% pure pumpkin 


  • Set oven rack to the middle position and preheat to 325 degrees. Grease two loaf pans with baking spray. 
  • In a medium bowl, whisk together the flour, Member’s Mark™ Sea Salt, Clabber Girl® Baking Soda, Clabber Girl® Baking Powder, Tone’s® Ground Cloves, Member’s Mark™ Organic Ground Cinnamon, and Tone’s® Ground Nutmeg. Set aside. 
  • Using an electric mixer or stand mixer, beat butter and sugar on medium speed until just blended. Add eggs one at a time, beating after each. Continue beating for a few minutes until mixture is light and fluffy. 
  • Slowly add the flour mixture and mix on low speed until combined. 
  • Divide batter evenly between the prepared pans and bake for 65 to 75 minutes, or until a toothpick inserted in the center comes out clean. Let loaves cool in pan for 10 minutes, then turn out on to a wire rack to cool completely. 


Course: Breakfast, Side Dish
Cuisine: American
Keyword: appetizer, autumn, corn bread, fall, flatbread, pumpkin, side, thanksgiving

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