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Pumpkin Bread - Rich and Buttery Recipe

Pumpkin Bread – Rich and Buttery Recipe

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5 from 30 reviews

This rich and buttery Pumpkin Bread is a moist, flavorful treat perfect for autumn or any time you crave the comforting taste of pumpkin and warm spices. Made with pumpkin puree, cinnamon, nutmeg, and a balance of sugar and butter, this bread is easy to prepare and yields a tender crumb with a delightful aroma. Whether baked in a loaf or cake pan, it’s sure to become a seasonal favorite.

  • Total Time: 1 hour 5 minutes
  • Yield: 8 servings

Ingredients

Dry Ingredients

  • 1 2/3 cup 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 table salt)

Wet Ingredients

  • 1 1/4 cup granulated sugar
  • 1/2 cup softened unsalted butter
  • 1 cup pumpkin puree (plain pumpkin, not pumpkin pie puree)
  • 1/2 cup warm milk (heated about 30 seconds)
  • 2 large eggs (room temperature)
  • 1 tsp vanilla extract

Instructions

  1. Preheat Oven: Set your oven to 350°F (175°C) and allow it to fully heat up while you prepare your ingredients.
  2. Prepare Pan: Grease and flour a round cake pan or loaf pan thoroughly. Alternatively, line the pan with parchment paper for easy removal after baking.
  3. Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, ground cinnamon, baking powder, baking soda, nutmeg, and salt. Set this aside.
  4. Cream Butter and Sugar: In another bowl, use a hand mixer on high speed to cream the softened unsalted butter and granulated sugar until light and fluffy, about 2 minutes.
  5. Add Eggs: Beat in the two large eggs one at a time, mixing well after each addition until fully incorporated.
  6. Add Pumpkin and Vanilla: Mix the pumpkin puree and vanilla extract into the wet mixture until evenly combined.
  7. Combine Dry with Wet: Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula or mixing by hand just until combined. Avoid overmixing to keep the bread tender.
  8. Add Warm Milk: Stir in the warm milk until the batter is smooth and homogenous.
  9. Pour Batter Into Pan: Transfer the batter evenly into your prepared pan, smoothing the top with a spatula.
  10. Bake: For cake pans, bake for 45-50 minutes. For loaf pans, bake on a sheet tray to catch any leaks for 50-55 minutes. The bread is done when a toothpick inserted in the center comes out clean or with just a few crumbs. Oven times may vary, so start checking at the minimum time.
  11. Cool Briefly: Remove the bread from the oven and allow it to cool in the pan for 15 minutes to set.
  12. Remove and Cool Completely: Carefully loosen the edges with a knife, invert onto a plate, and cool another 15 minutes. If parchment paper was used, simply lift the bread out by the paper. Once cooled, it’s ready to serve or store.

Notes

  • Use plain pumpkin puree, not pumpkin pie filling, to avoid added spices or sweeteners.
  • Warm the milk slightly for better incorporation into the batter.
  • Do not overmix the batter after adding dry ingredients to prevent a dense bread.
  • Check for doneness by inserting a toothpick; a few moist crumbs are okay as the bread will continue cooking slightly while resting.
  • Allow the bread to cool fully to enhance slicing and texture.
  • Storing the bread in an airtight container at room temperature keeps it fresh for up to 3 days, or refrigerate for longer storage.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 slice (1/8 of bread)
  • Calories: 280
  • Sugar: 19g
  • Sodium: 180mg
  • Fat: 12g
  • Saturated Fat: 7g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 55mg

Find it online: https://yourdailycook.com/pumpkin-bread-rich-and-buttery-recipe-2/