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Pumpkin Bread- Rich and Buttery Recipe

Pumpkin Bread- Rich and Buttery Recipe
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★★★★★

5 from 7 reviews

This rich and buttery pumpkin bread offers a moist, flavorful experience perfect for autumn or any time you’re craving a comforting treat. Made with pure pumpkin puree, warm spices like cinnamon and nutmeg, and a creamy blend of butter and sugar, this pumpkin bread is easy to prepare and yields a tender crumb with a deliciously spiced aroma that invites you to indulge.

Ingredients

Scale

Dry Ingredients

  • 1 2/3 cup All Purpose Flour
  • 2 tsp Ground cinnamon
  • 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/4 tsp Nutmeg
  • 1/4 tsp Kosher salt (or 1/8 tsp table salt)

Wet Ingredients

  • 1 1/4 cup Granulated sugar
  • 1/2 cup Unsalted butter, softened
  • 2 large Eggs, room temperature
  • 1 cup Pumpkin puree (plain, not pie filling)
  • 1 tsp Vanilla extract
  • 1/2 cup Warm milk (heated about 30 seconds in microwave)

Instructions

  1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to ensure an even baking temperature.
  2. Prepare Pan: Grease and flour a round cake or loaf pan by coating it with butter and then flour, or use parchment paper for easier removal.
  3. Mix Dry Ingredients: In a large bowl, combine the flour, cinnamon, nutmeg, salt, baking powder, and baking soda. Set this mixture aside.
  4. Cream Butter and Sugar: In another bowl, use a hand mixer on high speed to cream together the softened butter and sugar until the mixture is fluffy and light, about 2 minutes.
  5. Add Eggs: Beat the eggs into the creamed butter and sugar until fully incorporated and smooth.
  6. Add Pumpkin and Vanilla: Mix in the pumpkin puree and vanilla extract until combined evenly.
  7. Combine Mixtures: Gradually fold the dry ingredient mixture into the wet ingredients by hand. Mix just until everything is incorporated, careful not to overmix.
  8. Add Warm Milk: Pour in the warm milk and stir thoroughly to blend into the batter.
  9. Pour Batter into Pan: Transfer the batter evenly into your prepared pan, smoothing the top with a spatula if needed.
  10. Bake: For a cake pan, bake approximately 45-50 minutes; for a loaf pan, bake 50-55 minutes. Bake until a toothpick inserted into the center comes out mostly clean with a few moist crumbs. Avoid overbaking to maintain moistness.
  11. Cool Initial: Remove the bread from the oven and let it cool in the pan for about 15 minutes to set.
  12. Remove from Pan and Final Cool: Loosen the edges with a knife and carefully invert the bread onto a plate to cool an additional 15 minutes. If using parchment, lift the bread out by the paper sides.
  13. Enjoy: Slice and serve the pumpkin bread as a delicious snack or breakfast treat!

Notes

  • Use plain pumpkin puree, not pumpkin pie filling, to avoid added sugars and spices.
  • Warm the milk slightly to help blend ingredients smoothly and keep the batter moist.
  • Room temperature eggs help in achieving a uniform texture.
  • Do not overmix batter to prevent dense bread.
  • Baking times may vary depending on your oven and pan size; monitor closely starting at the minimum time.
  • Allow the bread to cool before slicing to avoid crumbling.

Nutrition

Keywords: pumpkin bread, autumn bread, baked pumpkin, spiced bread, fall recipes, homemade pumpkin bread, buttery pumpkin bread

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