Ingredients
Scale
- 2 cups all-purpose flour (for a healthier twist, you can substitute half with whole wheat flour)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup unsalted butter, softened (can substitute with coconut oil for dairy-free)
- 1 cup granulated sugar (or use coconut sugar for a richer flavor)
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 1/2 cups pumpkin puree (homemade or canned—Mama Lou always insisted on fresh, but canned works beautifully)
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts or pecans (optional, but my sister Ouma swears by the crunch)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper. I find this makes cleanup easier, especially when I’m baking with Ouma and we’re juggling kitchen duties.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. This step always reminds me of the spice markets Mama Lou used to visit, carefully selecting the freshest cinnamon sticks.
- In a large bowl, cream the softened butter with the granulated and brown sugars until the mixture is light and fluffy—about 3 to 4 minutes. Use a hand mixer or stand mixer for best results.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in the pumpkin puree and vanilla extract until smooth. The batter will be thick and wonderfully fragrant at this point.
- Gradually add the dry ingredients to the wet, folding gently with a spatula until just combined. Overmixing can make the bread tough, a lesson Mama Lou taught me the hard way after a few too many dense loaves.
- If you’re using nuts, fold them in now. Ouma always insisted on adding a handful of walnuts for that perfect crunch.
- Pour the batter evenly into your prepared loaf pan and smooth the top with a spatula.
- Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean. I like to start checking around 55 minutes to avoid overbaking, which Mama Lou warned would dry out the bread.
- Remove from the oven and let the bread cool in the pan for about 15 minutes. Then transfer it to a wire rack to cool completely before slicing. This pause lets the flavors settle and makes slicing much easier.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
