Pumpkin Bread

Fall in a bite. Here you go. I love making pumpkin-y things this time of year, but I don’t like when a recipe only uses part of the can of pumpkin! This uses the whole can AND it makes two loaves! One to eat and one to give away! Yay!


  • 2 cups flour
  • ½ tsp salt
  • 1 tsp baking soda
  • ½ tsp baking powder
  • 2 tsp ground cloves
  • 2 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1½ sticks butter, softened
  • 2 cups sugar
  • 2 large eggs
  • 1 15-oz can 100% pure pumpkin
  • ½ bag English toffee bits (like Heath)


  1. Preheat the oven to 325°
  2. Generously grease two 8 x 4-inch loaf pans with butter and dust with flour or line with parchment paper (which is a better idea so the bread for sure comes out!)
  3. In a medium bowl, combine the flour, salt, baking soda, baking powder, and spices. Whisk to combine; set aside.
  4. 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 light and fluffy. Beat in the pumpkin.
  5. Add the flour mixture and mix on low speed until combined.
  6. Stir in the brickle
  7. Turn the batter into the prepared pans, dividing evenly, and bake for 65 – 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 on to a wire rack to cool completely.