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