📖 Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan. This prevents sticking and ensures the bread comes out cleanly.
2. In a large bowl, whisk together 1 3/4 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, and 1/4 teaspoon salt. Make sure there are no lumps of baking soda; it will affect the rise.
3. In a separate bowl, combine 1 1/2 cups granulated sugar, 1/2 cup unsalted butter (melted), 2 large eggs, and 1 teaspoon vanilla extract. Mix well until fully combined. The melted butter should be cooled slightly to prevent cooking the eggs.
4. Add 1 cup pumpkin puree to the wet ingredients and mix until well combined. Use pure pumpkin puree, not pumpkin pie filling. The pie filling has added spices that will alter the taste.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; this can result in a tough bread. A few streaks of flour are okay.
6. Pour the batter into the prepared loaf pan and spread evenly. Give the pan a gentle tap on the counter to release any trapped air bubbles.
7. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. If the top starts to brown too quickly, tent the pan with foil during the last 15-20 minutes of baking. Ovens can vary, so keep a close eye on it.
8. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This prevents the bread from breaking while still warm.
9. Slice and serve. Enjoy your delicious, buttery pumpkin bread with a pat of butter, a dollop of whipped cream, or a simple glaze. Leftovers (if you have any!) can be stored in an airtight container at room temperature for up to 3 days.