I made this pumpkin bread many times, and it’s always moist, rich, and flavorful. It doesn’t need icing because the texture and taste are so good on their own.
Why I’ll Love This Recipe
The addition of warmed milk at the end helps keep the bread extra moist and tender.
It uses simple pantry ingredients and comes together in just two bowls.
It balances sweetness, spice, and richness without being overly heavy.
It’s versatile — perfect for brunch, snack time, or dessert.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 ⅔ cups all‑purpose flour
1 ¼ cups granulated sugar
1 cup pumpkin puree (plain, not pumpkin pie filling)
½ cup softened unsalted butter
½ cup warm milk
2 large eggs
2 teaspoons ground cinnamon
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon nutmeg
¼ teaspoon kosher salt (or ⅛ teaspoon table salt)
1 teaspoon vanilla extract
Directions
Preheat oven to 350 °F (175 °C).
Grease and flour a loaf pan or a round cake pan (or line with parchment as described below).
In one bowl, whisk together dry ingredients: flour, cinnamon, baking powder, baking soda, nutmeg, and salt.
In a separate bowl, cream together butter and sugar until fluffy (about 2 minutes).
Add eggs to the butter‑sugar mixture and mix until just combined.
Mix in pumpkin puree and vanilla extract.
Add the dry ingredient mixture to the wet ingredients and stir gently until incorporated.
Finally, whisk in the warm milk and fold until the batter is uniform.
Pour batter into the prepared pan.
Bake:
For a cake pan: 45–50 minutes, or until a toothpick in the center comes out clean (some crumbs are okay).
For a loaf pan: 50–55 minutes, checking with a toothpick for doneness.
Once baked, cool in pan 15 minutes. Then loosen edges and invert onto a plate (or lift out via parchment) and cool an additional 15 minutes.
Slice and enjoy.
Servings and timing
Prep time: 10 minutes
Bake time: 45 minutes (for cake) / up to 55 minutes (for loaf)
Total time: about 55 minutes
Makes about 8 slices
Variations
I sometimes fold in chopped nuts (walnuts or pecans) or chocolate chips for extra texture.
I could swap some of the all‑purpose flour for whole wheat flour (e.g. ¼ cup) to give it a heartier texture, though the crumb will be a bit denser.
I might use warm almond milk or another non‑dairy milk in place of dairy milk (though I haven’t tested this exactly).
I could spice it up with extra ginger, cloves, or a pinch of cardamom for more complexity.
Storage / Reheating
I leave the bread out on the counter the day I bake it, then store it covered in the refrigerator for up to one week.
To freeze: once cooled, wrap in parchment paper then plastic wrap. Place in a freezer‑safe bag and freeze up to 2 months. Thaw overnight in the refrigerator, then bring to room temperature before serving.
To reheat: I warm slices in a microwave for a few seconds or in a toaster oven until just warmed through.
FAQs
What if I don’t have warm milk?
I can still make it using milk at room temperature, but warming it slightly helps with the moist texture. If cold, the batter may be a little thicker and the final bread slightly less tender.
Can I make this as muffins instead of a loaf or cake?
Yes — I’d use the same temperature (350 °F / 175 °C) and start checking for doneness around half the time (about 20–25 minutes), depending on muffin size.
Can I use fresh pumpkin instead of canned puree?
Yes — I cook, blend, and strain the pumpkin to a smooth puree and use the same measurement in place of canned pumpkin. Be sure it’s not watery.
Can I substitute butter for oil?
I haven’t tested it extensively, but replacing some or all of the butter with neutral oil (like vegetable or canola) might change the richness and flavor. Butter gives a richer taste.
Is it okay if the top browns more than the inside is done?
Yes — ovens vary. If the top browns too much while the center isn’t done, I tent with foil in the last part of baking to prevent overbrowning.
Conclusion
I hope you enjoy baking and eating this pumpkin bread as much as I do. It’s simple, comforting, and yields a loaf (or cake) that’s moist and flavorful from the first slice to the last. Let me know if you try variations or have any questions!
This rich and buttery pumpkin bread is moist, flavorful, and perfectly spiced. It’s made with simple pantry ingredients and requires just two bowls, making it an easy and comforting bake for any occasion.
Ingredients
1 ⅔ cups all-purpose flour
1 ¼ cups granulated sugar
1 cup pumpkin puree (plain, not pumpkin pie filling)
½ cup softened unsalted butter
½ cup warm milk
2 large eggs
2 teaspoons ground cinnamon
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon nutmeg
¼ teaspoon kosher salt (or ⅛ teaspoon table salt)
1 teaspoon vanilla extract
Instructions
Preheat oven to 350 °F (175 °C).
Grease and flour a loaf pan or a round cake pan, or line with parchment paper.
In a bowl, whisk together flour, cinnamon, baking powder, baking soda, nutmeg, and salt.
In another bowl, cream butter and sugar until fluffy (about 2 minutes).
Add eggs and mix until just combined.
Mix in pumpkin puree and vanilla extract.
Add dry ingredients to the wet mixture and stir gently until combined.
Whisk in warm milk and fold until batter is uniform.
Pour batter into prepared pan.
Bake for 45–50 minutes (cake pan) or 50–55 minutes (loaf pan), until a toothpick inserted comes out clean.
Cool in the pan for 15 minutes, then remove and cool an additional 15 minutes.
Slice and enjoy.
Notes
For extra texture, fold in chopped nuts or chocolate chips.
Swap ¼ cup of flour for whole wheat flour for a heartier loaf.
Non-dairy milk like almond milk can be substituted for dairy milk.
Enhance spice flavor with ginger, cloves, or cardamom.
Store covered in fridge for up to a week or freeze for up to 2 months.
Warm slices in microwave or toaster oven before serving.
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