Description
This rich and buttery pumpkin bread is a perfect treat for fall, combining pumpkin puree and warm spices for a comforting delight.
Ingredients
- 1 2/3 cups All Purpose Flour
- 1 1/4 cups 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 teaspoons ground cinnamon
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon nutmeg
- 1/4 teaspoon kosher salt (or 1/8 teaspoon table salt)
Instructions
- Preheat your oven to 350 degrees and prepare your pan by greasing and flouring it thoroughly.
- In a medium-sized bowl, mix together the all-purpose flour, ground cinnamon, nutmeg, baking powder, baking soda, and kosher salt. Set aside your dry ingredients.
- In a separate mixing bowl, add the softened butter and granulated sugar. Using a hand mixer, beat them together on high speed for about two minutes until the mixture is fluffy and light.
- Add the large eggs to the butter and sugar mixture and blend until well incorporated.
- Mix in the pumpkin puree and vanilla extract until combined.
- Gradually add the dry ingredients to the wet mixture, stirring by hand just until incorporated.
- Finally, add the warm milk and mix until smooth, ensuring there are no dry pockets remaining in the batter.
- Pour the batter into the prepared pan and bake. For a cake pan, expect a baking time of about 45-50 minutes. If using a loaf pan, aim for approximately 50-55 minutes. A toothpick inserted into the center should come out clean when the baking is complete.
- Allow cooling for 15 minutes before loosening the edges. For a cake pan, carefully invert the loaf onto a plate. If using parchment paper, lift and remove the parchment.
- Let the bread cool for an additional 15 minutes before slicing.
Notes
Ensure ingredients are at room temperature for best results. Consider adding nuts or chocolate chips for variation.
