why make this recipe
Pumpkin Bread – Rich and Buttery is a delightful treat that brings the flavors of fall to your kitchen. This recipe is perfect for cozy afternoons and family gatherings, filling your home with a warm and inviting aroma. It features a rich, buttery texture combined with the natural sweetness of pumpkin, making it a wonderful choice for breakfast, snacks, or dessert. It is simple to make and the results are sure to impress your loved ones!
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. Grease and flour a round cake pan or loaf pan.
- Grab 2 bowls. In the first bowl, add your flour, spices, salt, baking powder, and baking soda. Set aside.
- In your other bowl, add your butter and sugar. Cream it with a hand mixer on high speed until fluffy, about 2 minutes.
- Next, add your eggs and mix well until incorporated.
- Now, add your pumpkin and vanilla and mix well.
- Add the dry ingredients from the first bowl and mix by hand just until combined.
- Finally, add your warm milk and mix well into your batter.
- Pour your batter into your prepared pan.
- If using a cake pan, bake for about 45-50 minutes, or until a toothpick inserted in the center comes out clean.
- If using a loaf pan, place it on a sheet tray to prevent leaks and bake for about 50-55 minutes, or until a toothpick inserted in the center comes out clean.
- Do not overbake the pumpkin bread. A few crumbs on the toothpick when testing is okay. The bread will continue to cook a little while resting.
- When done, remove from the oven and let cool for 15 minutes.
- Once cool, take a knife and carefully run it around the edge to loosen the bread from the pan.
- Invert the pan (place a plate on top and flip it over) and let cool for another 15 minutes. If you used parchment paper, just lift the sides up and remove it from the pan.
- Enjoy!
how to serve Pumpkin Bread
Pumpkin Bread is delicious on its own, but you can enhance it by serving it warm with a pat of butter or cream cheese spread. It also pairs nicely with a cup of tea or coffee. For a special treat, you might sprinkle some powdered sugar on top or enjoy it with a scoop of vanilla ice cream.
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, wrap it tightly in plastic wrap and place it in the fridge for up to a week. You can also freeze it for up to 3 months. Just make sure to thaw it in the fridge overnight before serving.
tips to make Pumpkin Bread
- Make sure your eggs are at room temperature for better mixing.
- Use fresh pumpkin puree for the best flavor, but canned pumpkin will also work.
- Don’t overmix the batter; mix until just combined to keep the bread tender.
- Test your bread a few minutes before the end of the baking time, as oven temperatures can vary.
variation
You can add nuts, such as walnuts or pecans, to the batter for extra crunch. For a sweeter version, fold in chocolate chips or dried cranberries. If you want to add some extra flavor, try incorporating orange zest or a splash of maple syrup into the mix.
FAQs
Q: Can I use pumpkin pie puree?
A: No, it’s best to use plain pumpkin puree for this recipe.
Q: How can I tell when my pumpkin bread is done?
A: Insert a toothpick into the center of the bread. It should come out clean or with just a few moist crumbs.
Q: Can I double this recipe?
A: Yes, you can double the ingredients and bake in two pans or a larger pan, adjusting the baking time as needed.
Pumpkin Bread – Rich and Buttery
A delightful treat that brings the flavors of fall to your kitchen, featuring a rich, buttery texture with natural pumpkin sweetness, perfect for any meal.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 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
- 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)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a round cake or loaf pan.
- In a bowl, combine the flour, spices, salt, baking powder, and baking soda and set aside.
- In another bowl, cream together the butter and sugar with a hand mixer on high speed until fluffy, about 2 minutes.
- Add the eggs and mix well until incorporated.
- Add the pumpkin and vanilla and mix until combined.
- Gradually add the dry ingredients from the first bowl, mixing by hand just until combined.
- Add the warm milk and mix well into the batter.
- Pour the batter into the prepared pan.
- Bake for 45-50 minutes for a cake pan or 50-55 minutes for a loaf pan, or until a toothpick inserted in the center comes out clean.
- Remove from oven and let cool for 15 minutes, then carefully loosen from the pan.
- Invert the pan and let cool for another 15 minutes. Serve warm or at room temperature.
Notes
Serve warm with butter or cream cheese. Pairs well with tea or coffee. Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
Keywords: pumpkin bread, fall recipes, dessert, baking, cozy recipes