Pumpkin Bread – Rich and Buttery

There’s something truly special about the smell of fresh bread baking in the oven. Imagine the warmth wrapping around you, inviting you to take a moment to savor life. Pumpkin bread, rich and buttery, brings that cozy feeling right into your kitchen. Whether it’s a chilly autumn morning or a cheerful holiday gathering, this bread is sure to delight everyone.

Why Make This Recipe

Making pumpkin bread is a wonderful way to celebrate the flavors of fall. It’s simple, delicious, and fills your home with an amazing aroma. The rich buttery taste perfectly complements the pumpkin and warm spices. Plus, it’s a fantastic treat for breakfast, a snack, or even dessert. You’ll love how easy it is to make, and your friends and family will be asking you for the recipe!

How to Make Pumpkin Bread

This recipe comes together quickly with just a few easy steps. You’ll mix your dry and wet ingredients separately, then combine them for a lovely, thick batter. Bake it until it’s golden and your kitchen smells heavenly. Let’s get started!

Ingredients

• 1 2/3 cup All Purpose Flour
• 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)
• 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 (or 1/8 tsp of table salt)

Directions

1. Preheat your oven to 350 degrees. Grease and flour a round cake pan or loaf pan. To do this, grease the pan, then add a couple of tablespoons of flour. Turn the pan to coat it completely, or use parchment paper for easy removal.
2. Grab two bowls. In the first bowl, mix together the flour, spices, salt, baking powder, and baking soda. Set this aside.
3. In your second bowl, beat together the softened butter and granulated sugar with a hand mixer on high speed until fluffy, about 2 minutes.
4. Add the eggs to this mixture and mix well until fully combined.
5. Now, add the pumpkin puree and vanilla extract to the wet ingredients and mix thoroughly.
6. Slowly stir in the dry ingredients from the first bowl. Mix just until they are combined, don’t overmix!
7. Pour in the warm milk and mix well to finish your batter.
8. Pour the batter into your prepared pan. Bake in the oven:

• For a cake pan, bake for about 45-50 minutes or until a toothpick inserted in the center comes out clean.
• For a loaf pan, bake for about 50-55 minutes, placing the loaf pan on a sheet tray to catch any drips.

1. Watch carefully to avoid overbaking. A few crumbs on the toothpick are okay!
2. Once baked, remove from the oven and cool for 15 minutes. Use a knife to loosen the edges, then invert the bread onto a plate and cool for another 15 minutes. If you used parchment paper, just lift it out!
3. Enjoy your delicious pumpkin bread!

How to Serve Pumpkin Bread

Pumpkin bread is delightful on its own, but here are some serving ideas:

• Serve it warm with a pat of butter or cream cheese.
• Enjoy it cold as a snack or breakfast.
• Pair it with a cup of coffee or a warm chai tea.
• Add toppings like chopped nuts, chocolate chips, or even a sprinkle of powdered sugar for a fun twist.

How to Store Pumpkin Bread

If you have leftovers (which might be rare!), store them at room temperature in an airtight container. It will stay fresh for about 3-4 days. You can also store it in the fridge for up to a week. Just make sure to wrap it well to keep it moist!

Tips to Make Pumpkin Bread

• Measure your flour properly, too much can make the bread dense.
• Make sure your butter is softened for easier mixing.
• Use fresh spices for the best flavor.
• Experiment with different flour for a gluten-free option.
• Don’t rush the cooling process to keep the bread from breaking apart.

Variation

Feel free to play with this recipe! You can add:

• Chopped nuts like walnuts or pecans for some crunch.
• A swirl of cream cheese for extra richness.
• Dried cranberries or chocolate chips for a sweet surprise.
• Substitute some of the all-purpose flour with whole wheat flour for a heartier texture.

FAQs

Pumpkin bread is a wonderful recipe that warms your heart and fills your belly. I hope you feel inspired to give this rich and buttery treat a try. What would you serve it with? Enjoy baking and sharing this delightful bread with your loved ones!

Pumpkin Bread

Rich, buttery pumpkin bread that fills your kitchen with the warm scents of autumn. Perfect for breakfast, snacks, or dessert.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 8 servings

Course: Breakfast, Dessert, Snack

Cuisine: American, Baked Goods

Calories: 200

Ingredients Method Notes

Ingredients

  

Dry Ingredients

• 1.67 cups All Purpose Flour
• 2 tsp Ground Cinnamon Use fresh for best flavor
• 1 tsp Baking Powder
• 0.5 tsp Baking Soda
• 0.25 tsp Nutmeg Use fresh for best flavor
• 0.5 tsp Kosher Salt or 1/8 tsp of table salt

Wet Ingredients

• 1 cup Pumpkin Puree Not pumpkin pie puree, but plain pureed pumpkin
• 0.5 cups Unsalted Butter Softened
• 1.25 cups Granulated Sugar
• 2 large Eggs Room temperature
• 0.5 cups Warm Milk Microwave for about 30 seconds
• 1 tsp Vanilla Extract

Method

 

Preparation

1. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease and flour a round cake pan or loaf pan.
2. In a bowl, mix together the flour, spices, salt, baking powder, and baking soda. Set aside.
3. In a separate bowl, beat together the softened butter and granulated sugar until fluffy, about 2 minutes.
4. Mix in the eggs until fully combined, then add the pumpkin puree and vanilla extract and mix thoroughly.
5. Slowly stir in the dry ingredients until just combined, do not overmix.
6. Pour in the warm milk and mix well to finish the batter.

Baking

1. Pour the batter into the prepared pan. For a cake pan, bake for about 45-50 minutes or until a toothpick inserted in the center comes out clean.
2. For a loaf pan, bake for about 50-55 minutes, placing the loaf pan on a sheet tray to catch any drips.
3. Once baked, remove from the oven and cool for 15 minutes. Loosen the edges with a knife and invert onto a plate, cooling for another 15 minutes.

Notes

Serve warm with butter or cream cheese. Store leftovers in an airtight container for 3-4 days at room temperature or up to a week in the fridge. Wrap well to keep moist.