Classic Pumpkin Bread {Video}

Happy Halloween! The day of candy, tricks, and onesies. It feels like there are so many more onesies seen for Halloween each year that one year everyone will be in a onesie. I shouldn’t be talking though because my costume this year was a lion onesie. I was going to be a minion, but then I saw that and knew that’s what I was going to be. Plus, it was only $20. Also, I have a photo of when I was a lion when I was about 4, so I put the two photos next to each other and it is hilarious.

Now to pumpkin bread. Everyone really liked my recipe video for my Double Chocolate Thumbprints, so I decided to try to make another one. I also think I had some things to learn after making the first one. Plus, I made a recipe-like video for my school about the chocolate chip cookie from the café on campus. They’re famous at Hamilton. So now I’ve made three recipe videos. Scroll down to watch my newest one on making pumpkin bread.

Pumpkin bread is like candy corn, you either love it or hate it. My mom, for example, hates pumpkin bread and refused to try mine. Not bitter at all. I love pumpkin bread. I like how moist and fluffy it is and how it makes the whole house smell like autumn. It also makes a perfect breakfast when you warm it up in the toaster. Yummy.

Enjoy the recipe and the video! Happy baking!

Classic Pumpkin Bread

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour, 12 minutes

Yield: two loaves, about 16 servings

Classic Pumpkin Bread

An easy, classic recipe for pumpkin bread with the perfect amount of fall spices to make you feel all warm and cozy.


  • 2 cups all-purpose flour
  • ½ tsp. salt
  • ½ tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. ground cloves
  • 1 tsp. cinnamon
  • 1 tsp. ground nutmeg
  • 1½ sticks (3/4 cup) unsalted butter, softened
  • 2 cups sugar
  • 2 large eggs
  • one 15-ounce can 100% pure pumpkin*


  1. Preheat the oven to 325°F. Spray two 8½ x 4½-inch loaf pans generously and set aside.
  2. In a large bowl, whisk together the flour, salt, baking powder, baking soda, cloves, cinnamon, and nutmeg.
  3. In the bowl of a stand mixer, beat together the butter with the sugar. Add the eggs, one at at time, until mixed well. Add the canned pumpkin and mix, making sure to scrape the sides of the bowl.
  4. Gradually add the dry ingredients to the mixer and beat on slow speed until all the dry ingredients are added. Scrape the sides of the bowl, then mix again.
  5. Divide the batter evenly between the two loaf pans and bake in the preheated oven for about 1 hour, or until a toothpick inserted in the center comes out clean. Let cool in pan for about 10 minutes, then remove to a wire rack to cool completely. Wrap in plastic wrap to store.


*Do not confuse pumpkin with pumpkin pie filling. Make sure you buy regular 100% pure canned pumpkin.

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Recipe adapted from Once Upon a Chef

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