Pumpkin bread is a delightful treat, perfect for cozy fall afternoons or any time you crave a slice of comfort. This rich and buttery recipe results in a moist, flavorful loaf that fills your kitchen with the warm scent of cinnamon and nutmeg. It’s simple to make and is sure to impress friends and family. Enjoy it plain, or add your favorite toppings for an extra special touch.
4 Reasons Why You’ll Love It
- Fluffy and Moist Texture
- Rich in Pumpkin Flavor
- Perfect for Any Occasion
- Easy to Make at Home
Time Breakdown
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Cooling Time: 30 minutes
- Total Time: About 1 hour and 35 minutes
Ingredients List:
- 1 2/3 cup All Purpose Flour
- 1 1/4 cup granulated sugar
- 1 cup pumpkin puree (not pumpkin pie puree)
- 1/2 cup softened unsalted butter
- 1/2 cup warm milk (microwave for about 30 seconds)
- 2 large eggs (room temperature)
- 2 tsp ground cinnamon
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp nutmeg
- 1/4 tsp kosher salt (or 1/8 tsp table salt)
How to make Step-by-Step
- Preheat and Prepare the Pan
Preheat your oven to 350 degrees. Grease and flour a round cake pan or loaf pan to prepare it for baking. - Mix Dry Ingredients
Grab 2 bowls. In the first bowl, add your flour, spices, salt, baking powder, and baking soda, then set it aside. - Cream Butter and Sugar
In your other bowl, add your softened butter and granulated sugar. Cream them together with a hand mixer on high speed until fluffy, about 2 minutes. - Add Eggs
Add your eggs to the butter and sugar mixture and mix well until fully incorporated. - Incorporate Pumpkin and Vanilla
Now, add the pumpkin puree and vanilla extract and mix until smooth. - Combine Wet and Dry Ingredients
Add the dry ingredients from the first bowl and mix by hand just until everything is combined. - Add Warm Milk
Finally, add the warm milk to your batter and mix well until smooth. - Pour and Bake
Pour your batter into the prepared pan, smoothing it out as needed. If you are using a cake pan, bake for about 45-50 minutes. If using a loaf pan, bake for about 50-55 minutes. Check doneness with a toothpick; it should come out clean but a few crumbs are okay. - Cool the Bread
Once baked, remove the bread from the oven and let it cool for 15 minutes in the pan. After that, use a knife to loosen the edges and invert it onto a plate to cool for another 15 minutes. - Enjoy!
Once cool, slice and enjoy your delicious pumpkin bread!
Serving Suggestions
- Spread with butter
- Top with cream cheese icing
- Serve with a scoop of vanilla ice cream
- Enjoy with a cup of coffee or tea
Storage Tips
- Keep it in an airtight container.
- Store at room temperature for up to 3 days.
- Refrigerate for up to a week.
- Freeze for up to 3 months.
Tips for Success
- Use room temperature eggs for better mixing.
- Don’t overmix the batter to keep it fluffy.
- Check for doneness to avoid overbaking.
- Let it cool completely before slicing.
Variations to Try
- Add nuts or chocolate chips for extra flavor.
- Use pumpkin spice instead of individual spices.
- Substitute part of the flour with whole wheat flour for added nutrition.
FAQs
- Can I use canned pumpkin?
Yes, but make sure it’s plain pumpkin puree, not pumpkin pie filling. - How do I know when the bread is done?
Insert a toothpick into the center; it should come out clean or with a few crumbs. - Can I make this recipe gluten-free?
Yes, try using a 1:1 gluten-free flour blend. - What can I do with leftovers?
Leftover pumpkin bread can be toasted and topped with butter or used in French toast recipes.
Closing Notes
This pumpkin bread is a wonderful addition to your baking repertoire, combining ease with delicious flavors. Whether enjoyed plain or dressed up with toppings, it’s sure to please. Baking it fills your space with cozy aromas, making it a perfect reward after a long day. Try this recipe, and you might find it becomes a favorite in your home! Enjoy every slice!
Pumpkin Bread
This moist and flavorful pumpkin bread is perfect for fall or any time you crave comfort. Easy to make, it's a delightful treat that can be enjoyed plain or with toppings.
Ingredients
Dry Ingredients
- 1 2/3 cup All Purpose Flour
- 2 tsp ground cinnamon
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp nutmeg
- 1/4 tsp kosher salt (or 1/8 tsp table salt)
Wet Ingredients
- 1 cup pumpkin puree (not pumpkin pie puree)
- 1/2 cup unsalted butter (softened)
- 1/2 cup warm milk (microwave for about 30 seconds)
- 2 large eggs (room temperature)
- 1 1/4 cup granulated sugar
Instructions
Preparation
- Preheat your oven to 350 degrees. Grease and flour a round cake pan or loaf pan.
Mixing
- In one bowl, combine flour, spices, salt, baking powder, and baking soda.
- In another bowl, cream the softened butter and sugar together on high speed for about 2 minutes until fluffy.
- Add the eggs and mix well until fully incorporated.
- Add the pumpkin puree and vanilla extract, mixing until smooth.
- Add the dry ingredients and mix by hand just until combined.
- Add warm milk to the batter and mix well until smooth.
Baking
- Pour the batter into the prepared pan and smooth it out.
- Bake for about 45-55 minutes, checking doneness with a toothpick.
Cooling
- Remove from the oven and cool in the pan for 15 minutes.
- Loosen the edges with a knife and invert onto a plate to cool for another 15 minutes.
Serving
- Slice and enjoy your delicious pumpkin bread!
Notes
For the best flavor, enjoy spread with butter, cream cheese icing, or with a scoop of vanilla ice cream. Store in an airtight container for up to 3 days at room temperature, up to a week refrigerated, or freeze for up to 3 months.
Nutrition
Serving: 1gCalories: 180kcalCarbohydrates: 24gProtein: 3gFat: 8gSaturated Fat: 5gSodium: 150mgFiber: 1gSugar: 10g
Tried this recipe?Let us know how it was!
