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Pumpkin Bread – Rich and Buttery Recipe

Pumpkin Bread - Rich and Buttery Recipe
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★★★★★

5.1 from 25 reviews

This Pumpkin Bread recipe is rich, buttery, and filled with warm spices, making it the perfect treat for fall. It’s moist and flavorful, with a tender crumb that will have you coming back for seconds.

Ingredients

Scale

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 of table salt)

Wet Ingredients:

  • 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)
  • 1 tsp vanilla extract

Instructions

  1. Preheat your oven to 350 degrees.

    2. Grease and flour a round cake pan or loaf pan (this is when you grease your pan then add a couple tbsp of flour and coat the greased pan by turning the flour around your pan until it is all coated or follow my steps above on how to use parchment paper).

  2. Grab 2 bowls. In the first bowl add your flour, spices, salt, baking powder and baking soda and set aside.
  3. In your other bowl add your butter and sugar and cream it with a hand mixer on high speed until it is fluffy, about 2 minutes.
  4. Add your eggs and mix well until it is incorporated.
  5. Add your pumpkin, vanilla and mix well.
  6. Add your dry ingredients from the other bowl and mix by hand just until it is all incorporated.
  7. Add your warm milk and mix well into your batter.
  8. Pour your batter into your prepared pan.
  9. If you are using a cake pan, bake for about 45-50 minutes or just until a toothpick inserted in the center comes out clean. All oven temps vary so it may take more or less time depending on your oven. If you are using a loaf pan, place loaf pan on a sheet tray (to prevent any leaks) and bake for about 50-55 minutes or until a toothpick inserted in the center comes out clean. All oven temps vary so it may take more or less time depending on your oven. Do not over bake the pumpkin bread. A few crumbs on a toothpick when testing is ok. The bread will keep cooking a little while resting.
  10. When done, remove from the oven and let cool for 15 minutes.
  11. Once cool, take a knife carefully around the edge and loosen the bread from the pan. Then invert it (place a plate on top and flip it over on to the plate) and let cool for another 15 minutes. If you used parchment paper just lift the sides of the parchment paper up and remove from the pan.
  12. Enjoy!

Notes

  • For added texture and flavor, feel free to mix in some chopped nuts or chocolate chips to the batter.
  • This bread freezes well, so you can make a double batch and store one loaf for later.
  • Experiment with different spices like ginger or cloves for a unique twist on this classic recipe.

Nutrition

Keywords: Pumpkin Bread, Fall Baking, Homemade Bread, Pumpkin Recipe

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