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A moist and flavorful pumpkin bread recipe packed with pumpkin puree, warm spices, and plenty of butter, offering a texture similar to pumpkin pie without frosting.

Ingredients

Scale
  • 1 2/3 cups all-purpose flour
  • 1 1/4 cups granulated sugar
  • 1 cup pumpkin puree (plain canned pumpkin, not pumpkin pie filling)
  • 1/2 cup softened unsalted butter
  • 1/2 cup warm milk (heat about 30 seconds in microwave)
  • 2 large eggs (room temperature)
  • 2 teaspoons ground cinnamon
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon kosher salt (or 1/8 teaspoon table salt)

Instructions

  1. Preheat oven to 350°F (175°C).
  2. Grease and flour a loaf pan or 9-inch round cake pan, or line with buttered parchment strips.
  3. In one bowl, whisk together 1 2/3 cups all-purpose flour, 2 teaspoons cinnamon, 1/4 teaspoon nutmeg, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon kosher salt.
  4. In a second bowl, cream 1/2 cup softened unsalted butter and 1 1/4 cups granulated sugar with a hand mixer on high about 2 minutes until fluffy.
  5. Add 2 large eggs to the butter-sugar mixture and beat until incorporated.
  6. Mix in 1 cup pumpkin puree and 1 teaspoon vanilla extract until combined.
  7. Slowly add the dry ingredients to the wet mixture and fold with a spatula or wooden spoon just until combined (do not overmix).
  8. Warm 1/2 cup whole milk about 30 seconds in the microwave until warm (not hot), then add the warm milk and mix gently until blended.
  9. Fold in 1/2 to 3/4 cup chopped nuts, dried fruit, or chocolate chips if using.
  10. Pour batter into the prepared pan and smooth the top; if using a loaf pan, place it on a baking sheet to catch any drips.
  11. Bake a 9-inch round for 45–50 minutes or a loaf pan for 50–55 minutes, until a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
  12. Remove from oven and cool in the pan for about 15 minutes.
  13. Run a butter knife around the edges, invert the loaf onto a plate (or lift out using the parchment), and let cool right-side-up for another 15 minutes.

Notes

Always use plain canned pumpkin puree, not pumpkin pie filling. If using fresh pumpkin, cook and puree it smoothly before measuring., Warm milk before adding to the batter, but do not overheat to avoid cooking eggs., Cream butter and sugar until fluffy for a light, rich texture; ensure butter is softened, not melted., Measure flour by spooning into the cup and leveling to avoid dense bread., Mix wet and dry ingredients just until combined to prevent tough bread., Grease pan well and use parchment strips for easy release., Test doneness with a toothpick, a few moist crumbs are acceptable; remove before overbaking to keep bread tender., Cool bread in pan for 10-15 minutes, then remove to finish cooling to set texture., Store bread on the counter the day of baking, then refrigerate covered for up to a week, or freeze wrapped for up to 2 months.

Nutrition

Find it online: https://sweetandsupper.com/pumpkin-bread-rich-and-buttery/