Pumpkin bread is a delicious and comforting treat, perfect for the fall season or any time you crave a warm, spiced snack. The rich and buttery texture makes it a favorite for breakfast, snack time, or dessert. This recipe is easy to follow, bringing the delightful taste of pumpkin and warm spices into your home.
Why Make This Recipe
This rich and buttery pumpkin bread is not only delightful to taste but also simple to make. It fills your kitchen with a wonderful aroma, making it an inviting space. Plus, it uses basic ingredients that you may already have at home. Enjoying a slice with friends or family can create warm, happy moments that last.
How to Make Pumpkin Bread
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 F.
- Grease and flour a round cake pan or a loaf pan. To do this, grease the pan first, then add a couple tbsp of flour and turn the pan to coat it.
- In one bowl, mix your flour, spices, salt, baking powder, and baking soda together and set it aside.
- In another bowl, cream together your butter and sugar with a hand mixer on high speed until fluffy, about 2 minutes.
- Add in the eggs and mix until well combined.
- Next, add your pumpkin and vanilla, mixing well.
- Gradually add your dry ingredients from the first bowl and stir by hand just until everything is combined.
- Finally, add your warm milk and mix into the batter.
- Pour your batter into the prepared pan.
- If using a cake pan, bake for about 45-50 minutes.
- If using a loaf pan, place it on a sheet tray and bake for about 50-55 minutes.
- Test if it’s done by inserting a toothpick in the center; it should come out clean with just a few crumbs attached. Remember, do not over bake the bread!
- When finished, take it out of the oven and let it cool for 15 minutes.
- Carefully loosen the bread from the sides of the pan with a knife. Invert the pan onto a plate and let it cool for another 15 minutes. If you used parchment paper, just lift it out.
- Enjoy your warm pumpkin bread!
How to Serve Pumpkin Bread
This pumpkin bread is wonderful served just as it is. You can enjoy it plain, or you can spread a bit of butter or cream cheese on top for extra richness. It pairs perfectly with a cup of coffee or tea.
How to Store Pumpkin Bread
To keep your pumpkin bread fresh, wrap it tightly in plastic wrap or aluminum foil. Store it at room temperature for up to 3 days. If you’d like to keep it longer, you can freeze it. Just wrap it well and place it in an airtight container. It will stay good in the freezer for up to 3 months.
Tips to Make Pumpkin Bread
- Make sure your eggs are at room temperature for better mixing.
- Be careful not to over mix the batter; mix just until combined.
- To enhance the flavor, consider adding nuts or chocolate chips.
Variation
Feel free to add mix-ins like chopped walnuts or pecans, or even chocolate chips for a bit of sweetness. You can also try using different spices, like ginger or cloves, for a different flavor profile.
FAQs
1. Can I use pumpkin pie puree instead of pumpkin puree?
No, use plain pumpkin puree for the best texture and flavor in this recipe.
2. Can I make pumpkin bread without eggs?
Yes, you can substitute each egg with 1/4 cup of unsweetened applesauce or a mashed banana.
3. How do I know when the pumpkin bread is done?
Insert a toothpick into the center of the bread. If it comes out clean with a few crumbs, it’s ready!
Enjoy making this wonderful pumpkin bread and share it with loved ones for memorable moments!
Pumpkin Bread
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 of table salt
Wet Ingredients
- 1 cup pumpkin puree not pumpkin pie puree but plain pureed pumpkin
- 1 1/4 cup granulated sugar
- 1/2 cup softened unsalted butter
- 1/2 cup warm milk microwave for about 30 seconds
- 2 large eggs at room temperature
Instructions
Preparation
- Preheat your oven to 350 degrees F.
- Grease and flour a round cake pan or a loaf pan.
- In one bowl, mix your flour, spices, salt, baking powder, and baking soda together and set it aside.
- In another bowl, cream together your butter and sugar with a hand mixer on high speed until fluffy, about 2 minutes.
- Add in the eggs and mix until well combined.
- Next, add your pumpkin and vanilla, mixing well.
- Gradually add your dry ingredients from the first bowl and stir by hand just until everything is combined.
- Finally, add your warm milk and mix into the batter.
- Pour your batter into the prepared pan.
Baking
- If using a cake pan, bake for about 45-50 minutes.
- If using a loaf pan, place it on a sheet tray and bake for about 50-55 minutes.
- Test if it’s done by inserting a toothpick in the center; it should come out clean with just a few crumbs attached.
- When finished, take it out of the oven and let it cool for 15 minutes.
- Carefully loosen the bread from the sides of the pan with a knife. Invert the pan onto a plate and let it cool for another 15 minutes.