Description
A rich, moist, and buttery pumpkin bread infused with warm fall spices and finished with a unique addition of warm milk for extra tenderness.
Ingredients
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/4 cup whole milk (warmed)
- 1 cup granulated sugar
- 1 1/2 cups all-purpose flour
- 1 tsp ground cinnamon (optional: add cloves, ginger, or nutmeg)
- 1/2 cup unsalted butter, softened
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp kosher salt (or 1/4 tsp table salt)
- 1 tsp vanilla extract
- 2 large eggs
Instructions
- Preheat oven to 350°F (175°C).
- Grease a loaf or round cake pan with butter and line it with parchment paper in two directions. Grease the parchment as well.
- In a bowl, whisk together flour, cinnamon, baking powder, baking soda, and salt.
- In another bowl, cream the butter and sugar until fluffy, then beat in eggs, pumpkin puree, and vanilla extract.
- Mix the dry ingredients into the wet mixture until just combined.
- Whisk in the warm milk to the batter for extra moisture.
- Pour the batter into the prepared pan. Bake for 45–50 minutes for a cake pan or 50–55 minutes for a loaf pan, until a toothpick comes out with moist crumbs.
- Cool in the pan for 15 minutes, then run a knife around the edges and lift or invert onto a plate. Cool another 15 minutes before slicing.
Notes
- Warm milk is the secret to extra moisture and tenderness.
- Add spices like cloves, ginger, or nutmeg for a deeper fall flavor.
- Parchment lining helps with easy removal, but greasing and flouring the pan also works.
- Freezes well for up to 2 months—wrap tightly before freezing.
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 20g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg
