Rich and Buttery Pumpkin Bread
A delightful and comforting pumpkin bread recipe perfect for fall, embodying the essence of the season with warm spices and a rich buttery flavor.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Total Time: 80 minutes
- Yield: 10 servings 1x
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 ⅔ cup All-Purpose Flour
- 1 ¼ cup Granulated Sugar
- 1 cup Pumpkin Puree
- ½ cup Softened Unsalted Butter
- ½ cup Warm Milk
- 2 Large Eggs
- 2 tsp Ground Cinnamon
- 1 tsp Vanilla Extract
- ½ tsp Baking Powder
- ½ tsp Baking Soda
- ¼ tsp Nutmeg
- ¼ tsp Kosher Salt
Instructions
- Preheat the oven to 350°F (175°C).
- Prepare a 9×5-inch loaf pan by greasing it with butter or non-stick cooking spray, and optionally line the bottom with parchment paper.
- Combine the dry ingredients: whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a medium bowl.
- Cream together the softened butter and granulated sugar in a large bowl for about 3-5 minutes until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the pumpkin puree and vanilla extract.
- Mix the dry ingredients into the wet mixture gradually, alternating with warm milk until combined.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.
Notes
Serve with butter or cream cheese spread. For a bit of flair, dust with powdered sugar or drizzle with glaze.
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: pumpkin bread, fall baking, comfort food, seasonal recipes, dessert