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Rich and Buttery Pumpkin Bread

A delightful and moist pumpkin bread recipe combining warm spices and pure pumpkin for a perfect autumn treat.
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Préparation 15 minutes
Cuisson 55 minutes
Temps total 1 heure 10 minutes
Portions: 8 servings
Plat: Breakfast, Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Préparation Notes

Ingrédients
  

Dry Ingredients
  • 1 2/3 cup All-Purpose Flour Can substitute with gluten-free flour.
  • 2 tsp Ground Cinnamon
  • 1/4 tsp Nutmeg
  • 1/2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/4 tsp Kosher Salt
Wet Ingredients
  • 1 cup Pumpkin Puree Use pure pumpkin puree, not pumpkin pie filling.
  • 1/2 cup Unsalted Butter (softened) Can substitute with coconut oil for dairy-free.
  • 1 1/4 cup Granulated Sugar Can use coconut sugar for a lower-sugar option.
  • 2 Large Eggs Flax eggs can be used as a substitute.
  • 1/2 cup Warm Milk Almond milk or soy milk can be used for a dairy-free option.
  • 1 tsp Vanilla Extract

Préparation
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
  2. In a mixing bowl, combine the dry ingredients: flour, cinnamon, nutmeg, baking powder, baking soda, and kosher salt. Whisk together and set aside.
Mixing
  1. In another bowl, cream together the softened butter and granulated sugar until fluffy.
  2. Add the eggs one at a time, mixing well after each addition.
  3. Stir in the pumpkin puree and vanilla extract until well combined.
  4. Gradually add the dry ingredients to the wet ingredients, mixing gently to combine.
  5. Finally, stir in the warm milk until the batter is just combined.
Baking
  1. Pour the batter into the prepared loaf pan, spreading evenly.
  2. Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted comes out clean.
  3. Let the bread cool in the pan for 15 minutes before transferring to a cooling rack.

Notes et conservation

You can add mix-ins like nuts or chocolate chips for additional flavor. Store the bread at room temperature for up to 3 days, refrigerate for a week, or freeze for up to 3 months.