Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Pumpkin Bread 3.1 (28) 6 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on October 25, 2022 Print Share Share Tweet Pin Email Prep Time: 18 mins Total Time: 1 hrs 20 mins Yield: Makes two 8 1/2-by-4 1/2-inch or four 6-by-3-inch loaves This quick bread is the ultimate fall treat that works morning, noon, and night: You'll enjoy it with a cup of coffee before school drop-off and your kids will gobble it up once they return home. The pumpkin bread recipe starts with canned pumpkin purée and uses two different types of sugar—granulated and dark brown. The latter adds a touch of molasses flavor and chewy texture. We amped up the autumnal flavor, too, with cinnamon, nutmeg, and allspice. And since the recipe makes two loaves, there's plenty to share. Ingredients Unsalted butter, room temperature, for pans 3 ¼ cups all-purpose flour 3 teaspoons baking powder ½ teaspoon baking soda 2 teaspoons ground cinnamon ½ teaspoon freshly grated nutmeg ¼ teaspoon ground allspice ¾ teaspoon coarse salt 1 15-ounce can pure pumpkin 1 cup granulated sugar 1 cup packed dark-brown sugar 4 large eggs 12 tablespoons (1 ½ sticks) unsalted butter, melted ½ cup low-fat buttermilk Directions Preheat oven to 350 degrees. Butter two 8 1/2-by-4 1/2-inch loaf pans. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt. Combine pumpkin puree and sugars in a mixing bowl and beat with an electric mixer until combined, 2 to 3 minutes. Add eggs and melted butter and beat to combine, scraping down sides of bowl as needed. With mixer on low, add flour mixture in two batches, alternating with the buttermilk and beginning and ending with the flour; beat to combine. Divide batter between prepared pans; smooth tops. Bake, rotating once, until a cake tester inserted in center comes out clean, 70 to 80 minutes for large loaves, 45 minutes for small. Transfer to wire rack to cool 10 minutes. Turn out of pans, re-invert onto wire rack, and cool completely. Bryan Gardner Print