Joanna Gaines Pumpkin Bread Recipe

This spiced Pumpkin Bread is an autumn staple as well as being incredibly moist! Creaming the butter and sugar makes the crumb go light and fluffy, which along with the pure pumpkin purée adds a dense, rich orange hue to this loaf that is so warming on a crisp morning.

Joanna Gaines Pumpkin Bread Recipe Ingredients

• The Dry Spices:
  • 2 cups all-purpose flour (spooned and leveled)
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cloves
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
• The Wet Ingredients:
  • 1 1/2 sticks (3/4 cup) unsalted butter, softened
  • 2 cups sugar
  • 2 large eggs
  • 1 can (15-oz) 100% pure pumpkin (like Libby’s, not pie filling)

How To Make Joanna Gaines Pumpkin Bread Recipe

1. Prep the pans: To begin, 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 them with flour to ensure the loaves release perfectly later.
2. Whisk the dry: In a medium bowl, combine the flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg. Whisk everything until well combined to ensure the spices are evenly distributed throughout the flour.
3. Cream the base: In a large bowl of an electric mixer, beat the softened butter and sugar on medium speed until just blended. Add the eggs one at a time, beating well after each addition. Continue beating until the mixture is very light and fluffy, which takes a few minutes.
4. Add the pumpkin: Beat in the can of pumpkin purée. The mixture might look grainy and curdled at this point—that’s okay! It will come back together when the flour is added.
5. Combine and bake: Add the flour mixture and mix on low speed just until combined. Turn the batter into the prepared pans, dividing it evenly between the two. Bake for 65 – 75 minutes, or until a cake tester inserted into the center comes out clean.
6. Cool: Let the loaves cool in the pans for about 10 minutes, then turn them out onto a wire rack to cool completely before slicing.

Recipe Tips!

• Curdle Courage: Don’t panic when you add the pumpkin! The high water content in the squash often causes the butter-sugar-egg emulsion to break and look “curdled.” This is chemically normal and fixes itself the moment the flour hits the bowl.
• Spice Trio: The equal parts of cloves, cinnamon, and nutmeg is aggressive but necessary. The cloves provide a deep, numbing warmth that distinguishes this bread from generic spice cakes.
• Grease & Flour: Don’t rely on just spray! Greasing with butter and dusting with flour creates a barrier that guarantees the loaf slides out. If you skip the flour, the sugar in the batter might stick to the pan corners.
• The Crispy Crust: Fresh out of the oven, the high sugar content creates a thin, shattering crust on top. To preserve this, let it cool uncovered. If you wrap it while warm, the steam will soften the crust (which is also delicious, but less textural).

What To Serve With Joanna Gaines Pumpkin Bread Recipe?

This Joanna Gaines Pumpkin Bread Recipe is a breakfast treat that feels like dessert! A thick spread of Salted Butter is mandatory to balance the sweet, spicy crumb. For a coffee house vibe, serve it with a Pumpkin Spice Latte or a dirty Chai! If you are eating it for dessert, warm a slice and top it with a scoop of Butter Pecan Ice Cream and a drizzle of maple syrup.

How To Store Joanna Gaines Pumpkin Bread Recipe

• Room Temp: Wrap the completely cooled loaves in aluminum foil or plastic wrap. They keep well at room temperature for 3-4 days.
• Freeze: This bread was born to freeze! Wrap the cooled loaves in plastic wrap, then foil. Freeze for up to 3 months. Thaw overnight in the fridge or on the counter.
• Reheat: As the recipe notes, if the bread is a few days old, pop a slice in the toaster! It brings back the “fresh baked” crisp edges instantly.

Joanna Gaines Pumpkin Bread Recipe Nutrition Facts

• Calories: 280 kcal
• Fat: 12g
• Carbohydrates: 42g
• Protein: 4g

Nutrition information is estimated per slice (makes 2 loaves, approx 16 slices total).

FAQs

Try More Recipes:

• Joanna Gaines Braided Bread Recipe
• Joanna Gaines French Bread Recipe
• Joanna Gaines Cornbread Recipe