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Pumpkin Bread- Rich and Buttery Recipe

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

5.2 from 25 reviews

This rich and buttery Pumpkin Bread is a moist, flavorful treat perfect for fall or any time of the year. Packed with warm spices like cinnamon and nutmeg, and made with pure pumpkin puree, it offers a delightful balance of sweetness and spice. The soft texture and deep aroma make it an irresistible comfort food that’s great for breakfast, snack, or dessert.

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 table salt)

Wet Ingredients

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

Instructions

  1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to ensure even baking.
  2. Prepare Pan: Grease and flour your round cake pan or loaf pan by coating the greased surface with flour. Alternatively, line it with parchment paper for easy removal.
  3. Mix Dry Ingredients: In the first bowl, combine the all-purpose flour, ground cinnamon, nutmeg, kosher salt, baking powder, and baking soda. Set aside this dry mixture.
  4. Cream Butter and Sugar: In a separate bowl, use a hand mixer on high speed to cream the softened unsalted butter and granulated sugar together until fluffy, about 2 minutes.
  5. Add Eggs: Crack in the room temperature eggs and mix thoroughly until fully incorporated into the creamed butter and sugar.
  6. Add Pumpkin and Vanilla: Mix in the pumpkin puree and vanilla extract until well combined for rich flavor and moisture.
  7. Combine Dry Ingredients: Gradually add the dry ingredient mixture to the wet bowl and gently fold in by hand just until incorporated to avoid overmixing and preserve tenderness.
  8. Add Warm Milk: Pour in the warm milk and mix well to create a smooth, well-blended batter.
  9. Transfer Batter: Pour the batter evenly into the prepared pan, smoothing the top for even baking.
  10. Bake: For a cake pan, bake for 45-50 minutes; for a loaf pan, bake for 50-55 minutes on a sheet tray to catch any leaks. Test doneness by inserting a toothpick in the center—it should come out clean or with a few moist crumbs. Do not overbake, as the bread will continue to set after removal.
  11. Cool in Pan: Remove the bread from the oven and let it cool in the pan for 15 minutes, allowing it to firm up slightly.
  12. Remove from Pan and Final Cool: Run a knife around the edges to loosen the bread and carefully invert onto a plate or wire rack. If using parchment paper, lift the bread out using the paper edges. Let cool an additional 15 minutes before slicing and serving. Enjoy!

Notes

  • Use plain pumpkin puree, not pumpkin pie filling, to avoid extra spices and sweetness.
  • Room temperature eggs help create a smoother batter and better texture.
  • Warm milk ensures smoother batter incorporation and prevents batter from curdling.
  • Do not overmix the batter to keep the bread tender and moist.
  • Adjust baking time based on your oven’s performance; ovens may vary.
  • For easy removal, parchment paper can be used to line the pan instead of greasing and flouring.

Nutrition

Keywords: pumpkin bread, pumpkin recipe, autumn bread, spiced bread, baked pumpkin bread, easy pumpkin bread

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