Pumpkin Bread
This rich and buttery pumpkin bread recipe is perfect for fall, boasting a moist texture and delightful flavor ideal for breakfast, snacks, or dessert.
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!
Notes
For added richness, serve with a smear of butter or cream cheese. Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months. Use room temperature eggs for better mixing and avoid overmixing the batter.