Description
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.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 20g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg
