Recipe: Lauren’s Pumpkin Bread


Lauren Cook, Student Life & Sports Editor


Pumpkin bread is a delicious fall treat that is super easy to bake yourself! You can add spices or more butter depending on how you want it to taste.


If you bake it in a pan, be sure to check it at the 50 minute mark, because all ovens are different and burnt pumpkin bread doesn’t taste very good. Also beat the eggs by themselves, then add to the rest of the wet ingredients. I generally go off the recipe below, but it’s easy to experiment and edit the recipe to your liking.



2 cups flour

1/2 tsp. salt

1 tsp. baking soda

1/2 tsp. baking powder

1 tsp. ground cloves

1 tsp. ground cinnamon

1 tsp. ground nutmeg

1 1/2 sticks (3/4 cup) unsalted butter, softened

2 cups sugar

2 large eggs

1 can (15 oz) plain pumpkin


1. Preheat the oven to 325 F and set an oven rack in the middle position. Generously grease two 8 x 4-inch loaf pans with butter and dust with flour.

2. In a medium bowl, combine the flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg. Whisk until well combined; set aside.

3. In a large bowl of an electric mixer, beat the butter and sugar on medium speed until just blended. Add the eggs one at a time, beating well after each addition. Continue beating until very light and fluffy, a few minutes. Beat in the pumpkin. The mixture may look grainy and curdled at this point.

4. Add the flour mixture and mix on low speed until combined.

5. Turn the batter into the prepared pans, dividing evenly, and bake for 65 to 75 minutes, or until a cake tester inserted into the center comes out clean. Let the loaves cool in the pans for about 10 minutes, then turn out onto a wire rack to cool completely.