There’s nothing quite like the warm, spicy smell of pumpkin bread baking in your kitchen. This rich and buttery pumpkin bread recipe is perfect for fall, but honestly, it’s delicious any time of year! Its moist texture and delightful flavor make it an ideal treat for breakfast, snacks, or dessert.
Why Make This Recipe
If you love pumpkin flavors, this recipe is a must-try. It combines simple ingredients to create a scrumptious bread that everyone will adore. The buttery sweetness pairs wonderfully with a cup of coffee or tea, making it a cozy addition to your table. Plus, it’s easy to make, so you can whip up a loaf whenever you need a tasty treat!
How to Make Pumpkin Bread
Making pumpkin bread is simple and fun! Follow these easy steps, and you’ll have a delicious loaf ready in no time.
Ingredients:
- 1 2/3 cup All-Purpose Flour
- 1 1/4 cup granulated sugar
- 1 cup pumpkin puree (not pumpkin pie puree but plain pureed pumpkin)
- 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 of table salt)
Directions:
- Preheat your oven to 350 degrees.
- Grease and flour a round cake pan or loaf pan.
- In a large bowl, mix together your flour, spices, salt, baking powder, and baking soda. Set this bowl aside.
- In another bowl, cream together your softened butter and sugar with a hand mixer on high speed for about 2 minutes until fluffy.
- Add in your eggs and mix well until fully incorporated.
- Then, add the pumpkin and vanilla extract, mixing again until everything is well combined.
- Gradually fold in the dry ingredients you set aside until just combined.
- Finally, stir in the warm milk until the batter is smooth.
- Pour the batter into your prepared pan.
- Bake in the oven. If using a cake pan, bake for about 45-50 minutes. If using a loaf pan, bake for about 50-55 minutes. A toothpick inserted should come out clean when done.
- Avoid overbaking—some crumbs on a toothpick are okay.
- Once baked, let it cool for 15 minutes in the pan, then carefully loosen the edges with a knife and invert onto a plate. Let it cool for another 15 minutes.
- Enjoy your homemade pumpkin bread!
How to Serve Pumpkin Bread
Pumpkin bread is delightful on its own, but you can also serve it with a smear of butter or cream cheese for added richness. Pair it with a cup of coffee, tea, or cider, and you have a perfect snack or breakfast!
How to Store Pumpkin Bread
To keep your pumpkin bread fresh, store it in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can wrap it tightly in plastic wrap and freeze it for up to 3 months. Just let it thaw at room temperature when you’re ready to enjoy it again!
Tips to Make Pumpkin Bread
- Use room temperature eggs for better mixing.
- Make sure not to overmix the batter; just combine the ingredients until they are moist.
- If you want a deeper flavor, you can add 1/2 cup of chopped nuts or chocolate chips to the batter.
Variation
Feel free to experiment with spices! You can add ginger or cloves to enhance the fall flavor. Try using whole wheat flour for a healthier version.
FAQs
1. Can I use pumpkin pie puree instead of pumpkin puree?
No, pumpkin pie puree has added spices and sugar, which will change the flavor and texture of the bread.
2. How can I tell if my pumpkin bread is done?
Insert a toothpick into the center. If it comes out clean or with just a few crumbs, it’s done!
3. Can I make this recipe gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend for a gluten-free version of pumpkin bread.
Enjoy your baking, and happy eating!
Pumpkin Bread
Ingredients
Dry Ingredients
- 1 2/3 cups All-Purpose Flour
- 2 tsp ground cinnamon
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp nutmeg
- 1/4 tsp kosher salt (or 1/8 tsp of table salt)
Wet Ingredients
- 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)
- 1 tsp vanilla extract
- 1 1/4 cups granulated sugar
Instructions
Preparation
- Preheat your oven to 350 degrees.
- Grease and flour a round cake pan or loaf pan.
Mix Dry Ingredients
- In a large bowl, mix together your flour, spices, salt, baking powder, and baking soda. Set this bowl aside.
Mix Wet Ingredients
- In another bowl, cream together your softened butter and sugar with a hand mixer on high speed for about 2 minutes until fluffy.
- Add in your eggs and mix well until fully incorporated.
- Then, add the pumpkin and vanilla extract, mixing again until everything is well combined.
Combine Ingredients
- Gradually fold in the dry ingredients you set aside until just combined.
- Finally, stir in the warm milk until the batter is smooth.
- Pour the batter into your prepared pan.
Baking
- Bake in the oven. If using a cake pan, bake for about 45-50 minutes. If using a loaf pan, bake for about 50-55 minutes. A toothpick inserted should come out clean when done.
- Avoid overbaking—some crumbs on a toothpick are okay.
- Once baked, let it cool for 15 minutes in the pan, then carefully loosen the edges with a knife and invert onto a plate. Let it cool for another 15 minutes.
Serving
- Enjoy your homemade pumpkin bread!