Description
Rich and Buttery Pumpkin Bread is a must-try for any fall gathering or cozy evening at home. This delightful treat combines the rich flavors of fresh pumpkin puree and warm spices, resulting in a moist and buttery loaf that will quickly become a household favorite. Perfect for breakfast, as a snack, or even dessert, this pumpkin bread fills your kitchen with an inviting aroma that captures the essence of autumn. The simplicity of the recipe makes it accessible for bakers of all skill levels, ensuring that everyone can enjoy a slice of this heartwarming delight.
Ingredients
Scale
- 1 2/3 cup All-Purpose Flour
- 1 1/4 cup Granulated Sugar
- 1 cup Pumpkin Puree (not pumpkin pie filling)
- 1/2 cup Unsalted Butter (softened)
- 2 Large Eggs (room temperature)
- 1/2 cup Warm Milk
- 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
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan or round cake pan.
- In one bowl, mix flour, cinnamon, nutmeg, baking powder, baking soda, and salt; set aside.
- In another bowl, cream softened butter and sugar until fluffy. Add eggs one at a time, mixing well after each.
- Incorporate pumpkin puree and vanilla extract into the wet mixture until smooth.
- Gradually combine dry ingredients with the wet mixture, stirring gently to avoid overmixing.
- Add warm milk to the batter and mix until fully combined.
- Pour batter into the prepared pan and bake for 50–55 minutes or until a toothpick comes out clean.
- Allow to cool in the pan for about 15 minutes before transferring to a cooling rack.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (60g)
- Calories: 220
- Sugar: 12g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg