Pumpkin Bread – Rich and Buttery

A simple, rich pumpkin bread that feels like fall in every bite.

introduction

This pumpkin bread is rich, soft, and very easy to make. It uses pantry ingredients and a can of pumpkin. It works for breakfast, snack, or dessert. If you like simple meals, see some easy dishes for more ideas.

why make this recipe

Make this recipe when you want a quick, cozy treat. It bakes in under an hour and gives a warm spice taste. The bread feels buttery and moist. It is good for guests, school lunches, or a quiet morning with coffee. If you enjoy spiced foods, check a different take on spices like this spiced recipe for more flavor ideas.

how to make Pumpkin Bread – Rich and Buttery

Follow steps below to make this bread. Read all steps first, then start.

Ingredients :

1 2/3 cup All Purpose Flour, 1 1/4 cup granulated sugar, 1 cup pumpkin puree, 1/2 cup softened unsalted butter, 1/2 cup warm milk, 2 large eggs, 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

Directions :

Preheat your oven to 350 degrees. Grease and flour a round cake pan or loaf pan. In a bowl, mix flour, spices, salt, baking powder, and baking soda; set aside. In another bowl, cream butter and sugar with a mixer until fluffy. Add eggs, mix well, then add pumpkin and vanilla. Combine the dry ingredients and mix until just combined. Add warm milk and mix well. Pour batter into prepared pan and bake: 45-50 minutes for a cake pan or 50-55 minutes for a loaf pan, until a toothpick comes out clean. Let cool for 15 minutes before removing from the pan. Serve warm with butter or cream cheese.

how to serve Pumpkin Bread – Rich and Buttery

Slice and serve warm. Add a pat of butter or a spread of cream cheese. It pairs well with coffee or tea. You can also toast a slice and top with a little honey. Cut into small pieces and serve at brunch or as a snack.

how to store Pumpkin Bread – Rich and Buttery

Cool the bread fully before storing. Wrap in plastic or place in an airtight container. At room temp, it stays good 2–3 days. In the fridge, it lasts up to 1 week. For longer storage, slice and freeze up to 3 months. Thaw slices at room temp or warm in a toaster.

tips to make Pumpkin Bread – Rich and Buttery

• Use room temperature eggs and butter for a smooth batter.
• Do not overmix after you add the flour. Mix until just combined.
• Check the bread with a toothpick near the center for doneness.
• For a brunch spread, serve with savory items like a crispy chicken sandwich and simple salads.
• If your oven runs hot, cover the top with foil near the end of baking.

variation (if any)

• Add 1/2 cup chopped walnuts or pecans for crunch.
• Stir in 1/2 cup chocolate chips for a sweeter version.
• Make a glaze with powdered sugar and milk to drizzle on top.
• Add 1/4 cup brown sugar instead of part of the granulated sugar for deeper flavor.

FAQs

Q: Can I use canned pumpkin pie filling instead of pumpkin puree?
A: No. Use plain pumpkin puree. Pie filling has added sugar and spices.

Q: Can I use oil instead of butter?
A: Yes. Use 1/2 cup vegetable oil for a moist bread, but the taste will change slightly.

Q: How do I know when the bread is done?
A: Insert a toothpick in the center. It should come out clean or with a few dry crumbs.

Q: Can I double the recipe for two loaves?
A: Yes. Use two pans and add a few minutes to the baking time. Check with a toothpick.

Q: Can I make muffins with this batter?
A: Yes. Bake muffins at 350°F for about 18–22 minutes.

Conclusion

Try this recipe for a simple, rich treat. For another take on this pumpkin cake and ideas, see Pumpkin Bread- Rich and Buttery • Keeping It Simple Blog.

Rich and Buttery Pumpkin Bread

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• Author: kaoucheegmail-com
• Total Time: 65 minutes
• Yield: 1 loaf 1x
• Diet: Vegetarian

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Description

A simple, rich pumpkin bread that feels like fall in every bite.

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Ingredients

Scale 1x2x3x

• 1 2/3 cup All Purpose Flour
• 1 1/4 cup granulated sugar
• 1 cup pumpkin puree
• 1/2 cup softened unsalted butter
• 1/2 cup warm milk
• 2 large eggs
• 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

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Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a round cake pan or loaf pan.
2. In a bowl, mix flour, spices, salt, baking powder, and baking soda; set aside.
3. In another bowl, cream butter and sugar with a mixer until fluffy.
4. Add eggs, mix well, then add pumpkin and vanilla.
5. Combine dry ingredients and mix until just combined.
6. Add warm milk and mix well.
7. Pour batter into prepared pan and bake: 45-50 minutes for a cake pan or 50-55 minutes for a loaf pan, until a toothpick comes out clean.
8. Let cool for 15 minutes before removing from the pan. Serve warm with butter or cream cheese.

Notes

Use room temperature eggs and butter for a smooth batter. Do not overmix after adding flour; mix until just combined.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 240
• Sugar: 12g
• Sodium: 200mg
• Fat: 10g
• Saturated Fat: 6g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 45mg

Keywords: pumpkin bread, fall recipes, easy baking, dessert, snack