Plain Pumpkin Bread… but great with Walnuts, too.

This will make two small loaves!


  • 2 c. flour, leveled-off
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp ground cloves, ground cinnamon, and ground nutmeg
  • 1 1/2 sticks (3/4 c.) of unsalted butter, softened
  • 2 c. sugar
  • 2 large eggs
  • 1 15 oz can of 100% pumpkin


Preheat your oven to 325 degrees, make sure oven rack is in the middle of the oven. Grease your two loaf pans generously and dust with flour to keep from sticking.

In a medium bowl, combine the dry ingredients: flour, salt, baking soda, baking powder, and all your spices. Whisk until combined and set aside.

In an electric mixer, beat your butter and sugar on medium speed until just blended. Add the eggs one at a time and beat well between. Continue beating until the mixture is light and fluffy.

Then beat in the pumpkin. Keep in mind that this will make it look curdled and grainy. This is okay! Add the dry and then mix on low speed until combined. If you want to add walnuts, now is the time! About one cup of chopped walnuts will do.

Separate the batter into your two pans and bake for about 70 minutes, or until a tester comes out clean.

Let the loaves cool for about 10 minutes before turning over onto a wire rack to finish cooling. This should help your loaves not fall apart. Enjoy while it’s still hot!

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