Recipes Bread + Dough Quick Bread Pumpkin Bread Pumpkin Bread 5.0 (6,165) Add your rating & review More Brunch Recipes By Rori Spinelli Updated on September 15, 2016 Print Rate It Share Share Tweet Pin Email Yield: 1 9-inch loaf Ingredients 1 ½ cups all-purpose flour 1 ½ teaspoons cinnamon 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon ground ginger ½ teaspoon freshly grated nutmeg ¼ teaspoon ground cloves ¼ teaspoon baking powder 6 tablespoons unsalted butter (softened) 1 ½ cups light brown sugar 2 large eggs 1 cup fresh or canned unsweetened pumpkin puree 1 teaspoon pure vanilla extract ⅓ cup milk Directions Preheat the oven to 350°. Butter a 9-by-5-inch loaf pan and line the bottom with wax paper. In a bowl, sift together the flour, cinnamon, baking soda, salt, ginger, nutmeg, cloves and baking powder. In a large bowl, beat the butter until creamy. Gradually add the sugar and beat for 4 minutes. Beat in the eggs, 1 at a time, then beat in the pumpkin puree. Stir the vanilla into the milk. Beat in the dry ingredients in 3 additions at low speed, alternating with the milk mixture. Spread the batter in the prepared pan. Bake for about 1 hour, or until a toothpick inserted in the center comes out clean. Let the loaf cool in the pan for 10 minutes, then turn it out onto a rack to cool. Rate it Print