Pumpkin Bread

Pumpkin Bread is a fall favorite made with delicious, real butter. Enjoy warm or cold, for breakfast, snacks or dessert.
Cuisine: American
Course: Breakfast, Brunch, Desserts, Kid Friendly, Snacks
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Prep Time 15 minutes
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Total Time 1 hour 10 minutes
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8 slices


  • 2 Cups All Purpose Flour
  • 1 tsp Baking Soda
  • 1/2 tsp Baking Powder
  • 3/4 tsp Cloves, ground
  • 1 tsp Cinnamon, ground
  • 1/2 tsp Nutmeg, ground
  • 1/2 tsp Salt
  • 3/4 Cup Prairie Farms Unsalted Butter softened
  • 2 Cups Sugar
  • 2 Large Eggs
  • 1 15oz Pumpkin Puree, canned
  • 1/2 Cup Pumpkin Seeds, roasted
  • 1/4 Cup Brown Sugar


  • Preheat oven to 325°F.
    Prepare 2 loaf pans by generously coating with butter
  • In a medium bowl, combine flour, baking soda, baking powder, cloves, cinnamon, nutmeg, and salt. Whisk together then set aside.
  • In a large bowl, add sugar and butter. Beat with an electric mixer until combined. Add the eggs one at a time, beating after each addition. Beat until the batter has slightly lightened in color.
  • Add the pumpkin and beat until incorporated. Add your dry ingredients to your wet ingredients and beat on low speed until just combined.
  • Divide the batter evenly into 2 prepared pans. Top the loaves with roasted pumpkin seeds and brown sugar. Bake until a tester inserted comes out clean, about 55-60 minutes.
  • Remove from oven and let the loaves cool in pan for 10 minutes, then turn out on a wire rack to cool completely. Enjoy warm or store in an airtight container for up to 4 days.

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