1 cup pumpkin puree
6 Tbsp. butter, softened
1 egg

  • Combine and mix thoroughly.
  • If the pumpkin is cold and the butter doesn’t blend, heat gently until butter softens.

1½ cup flour
1 cup sugar
½ tsp. salt
½ tsp. cinnamon
½ tsp. nutmeg
½ tsp. cloves
1½ tsp. baking powder

  • Mix and add to wet ingredients.
  • Pour into greased and floured bread pan.
  • Bake at 325°F for 60-75 minutes, until toothpick comes out clean.
  • Turn out and cool on a rack.

Source: https://www.onceuponachef.com/recipes/spiced-pumpkin-bread.html

12/05/21: Made with 1 tsp. of baking soda, and it was good but very moist and too dense. Should probably try 1-2 tsp. of baking powder instead, since pumpkin is probably not acidic enough to fully activate baking soda. I also noticed that this recipe has a lower flour-to-liquids ratio than my trusty banana bread recipe, so upping flour to 1.5 cups would also be good.