Pumpkin Bread - Rich and Buttery
A delicious pumpkin bread that is full of flavor and so easy to make. It is rich, buttery and so delicious.
Servings: 8 slices
Equipment
- loaf pan or round cake pan
Ingredients
- 1 ⅔ cup All Purpose Flour
- 1 ¼ cup granulated sugar
- 1 cup pumpkin puree not pumpkin pie puree but plain pureed pumpkin
- ½ cup softened unsalted butter
- ½ cup warm milk microwave for about 30 seconds
- 2 large eggs room temperature
- 2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon nutmeg
- ¼ teaspoon kosher salt (or ⅛ teaspoon of table salt)
Instructions
- Preheat your oven to 350 degrees
- Grease and flour a round cake pan or loaf pan (this is when you grease your pan then add a couple tablespoon 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)
- Grab 2 bowls. In the first bowl add your flour, spices, salt, baking powder and baking soda and set aside.1 ⅔ cup All Purpose Flour, 2 teaspoon ground cinnamon, ½ teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon nutmeg, ¼ teaspoon kosher salt
- 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.1 ¼ cup granulated sugar, ½ cup softened unsalted butter
- Next, add your eggs and mix well until it is incorporated.2 large eggs
- Now add your pumpkin, vanilla and mix well.1 cup pumpkin puree, 1 teaspoon vanilla extract
- Next, add your dry ingredients from the other bowl and mix by hand just until it is all incorporated.
- Now add your warm milk and mix well into your batter.½ cup warm milk
- Pour your batter into your prepared pan
- 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.
- When done, remove from the oven and let cool for 15 minutes
- 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.
- Enjoy!
Nutrition
Calories: 229kcal | Carbohydrates: 54g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 170mg | Potassium: 95mg | Fiber: 2g | Sugar: 32g | Vitamin A: 4768IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 2mg
Nutrition Values are estimates only.
See full nutrition disclaimer hereTried the Recipe? We Would Love To Hear From You In The Comments Below!