Description
This rich and buttery Pumpkin Bread combines fragrant spices and creamy pumpkin puree for a moist, flavorful treat perfect for autumn or any time of year. Soft and tender with a gentle sweetness, it’s a comforting homemade bread ideal for breakfast, snacks, or dessert.
Ingredients
Scale
Dry Ingredients
- 1 ⅔ cup All Purpose Flour
- 2 teaspoon ground cinnamon
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon nutmeg
- ¼ teaspoon kosher salt (or ⅛ teaspoon table salt)
Wet Ingredients
- 1 ¼ cup granulated sugar
- ½ cup softened unsalted butter
- 2 large eggs, room temperature
- 1 cup pumpkin puree (not pumpkin pie puree, plain pureed pumpkin)
- 1 teaspoon vanilla extract
- ½ cup warm milk (microwaved about 30 seconds)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a round cake pan or loaf pan by coating the pan with butter then flour, or use parchment paper to line the pan.
- Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, ground cinnamon, baking powder, baking soda, nutmeg, and salt. Set aside.
- Cream Butter and Sugar: In a separate large bowl, add the softened butter and granulated sugar. Using a hand mixer on high speed, cream until fluffy and light, about 2 minutes.
- Add Eggs: Crack in the eggs one at a time and mix well until fully incorporated into the creamed butter and sugar.
- Add Pumpkin and Vanilla: Stir in the pumpkin puree and vanilla extract, mixing well to combine.
- Combine Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients. Mix gently by hand just until fully incorporated to avoid overmixing.
- Add Warm Milk: Pour in the warm milk and mix well into the batter until smooth and evenly combined.
- Pour Batter and Bake: Pour the batter into your prepared pan. For a cake pan, bake for 45-50 minutes; for a loaf pan, place it on a sheet tray and bake for 50-55 minutes. Bake until a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
- Cool: Remove the bread from the oven and let it cool for about 15 minutes. Carefully loosen the edges with a knife, then invert onto a plate to cool for another 15 minutes. If using parchment paper, lift the sides to remove the bread.
- Serve and Enjoy: Slice into 8 pieces and serve. This pumpkin bread is delicious warm or at room temperature.
Notes
- Use plain pumpkin puree, not pumpkin pie filling, for best flavor and texture.
- Do not overbake the bread; a few crumbs on a toothpick test is ideal as the bread continues to cook slightly while cooling.
- Warm milk helps keep the bread moist and tender.
- You can substitute the all-purpose flour with a gluten-free blend for a gluten-free version.
- Ensure eggs are at room temperature for better mixing and texture.
- Use parchment paper for easy removal and less mess when baking in loaf pans.
Nutrition
- Serving Size: 1 slice (1/8 of loaf)
- Calories: 270
- Sugar: 20g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
