Pumpkin Bread – Rich and Buttery

Why make this recipe

There’s something extra special about baking bread, especially when it’s warm, spiced pumpkin bread straight from the oven. This rich and buttery pumpkin bread isn’t just a treat; it’s a comfort. It fills your kitchen with the warm aroma of cinnamon and nutmeg, inviting everyone to gather around. Perfect for breakfast, an afternoon snack, or even dessert, this recipe transforms simple ingredients like pumpkin puree and butter into a delightful loaf that connects us to memories of family gatherings and cozy evenings.

How to make Pumpkin Bread

Ingredients:

• 1 2/3 cup All Purpose Flour
• 1 1/4 cup granulated sugar
• 1 cup pumpkin puree (not pumpkin pie puree but plain pureed pumpkin)
• 1/2 cup softened unsalted butter
• 1/2 cup warm milk (microwave for about 30 seconds)
• 2 large eggs (room temperature)
• 2 tsp ground cinnamon
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp nutmeg
• 1/4 tsp kosher salt (or 1/8 tsp of table salt)

Directions:

Start by preheating your oven to 350 degrees. Grease and flour a round cake pan or loaf pan. You can do this by greasing your pan and then adding a couple of tablespoons of flour, turning the pan until it’s coated.

Grab two bowls. In the first bowl, mix together your flour, spices, salt, baking powder, and baking soda. Set this aside for now.

In your second bowl, add your softened butter and sugar. Cream it with a hand mixer on high speed until it’s fluffy, which will take about 2 minutes. Next, add your room-temperature eggs and mix well until they are incorporated.

Now, add the pumpkin puree and vanilla extract to your butter and egg mixture, stirring until everything is combined.

Gradually add the dry ingredients from your first bowl to the wet mixture, combining gently by hand just until it’s all mixed. Then pour in the warm milk, mixing well again.

Pour your batter into your prepared pan. If you’re using a cake pan, bake for about 45-50 minutes. If you chose a loaf pan, bake for about 50-55 minutes. You’re looking for a toothpick inserted in the center to come out clean. Remember, don’t overbake! If it has a few crumbs, that’s just fine.

When your pumpkin bread is done, take it out and let it cool for 15 minutes. After that, run a knife around the edge to loosen it from the pan.

If it’s in a cake pan, you can gently flip it onto a plate. If you used parchment paper, just lift it out and enjoy!

How to serve Pumpkin Bread

This pumpkin bread is delicious on its own, but you can also serve it slightly warm with a pat of butter on top. A sprinkle of powdered sugar can add a lovely touch, or you might enjoy it with a drizzle of honey or maple syrup. Pair it with a hot cup of coffee or tea, and you’ll have a perfect afternoon treat.

How to store Pumpkin Bread

To keep your pumpkin bread fresh, allow it to cool completely and then wrap it tightly in plastic wrap or aluminum foil. This will help maintain its moisture. You can store it at room temperature for up to three days. For a longer shelf life, slice and freeze the bread. Just ensure it’s well wrapped, and it can last up to three months in the freezer!

Tips to make Pumpkin Bread

1. Use fresh pumpkin puree for a richer flavor.
2. Make sure your eggs are at room temperature to help the batter mix smoothly.
3. Don’t skip the greasing and flouring of your pan; this will ensure your bread comes out perfectly.
4. For a fun twist, add chocolate chips or nuts for extra texture.

Variation

If you’re looking for a different spin on this recipe, try adding cranberries or pecans for a festive touch. You could also experiment with different spices like allspice or clove for a unique flavor mix.

FAQs

Can I use pumpkin pie puree instead of pumpkin puree for this pumpkin bread?

No, it’s better to use plain pumpkin puree. Pumpkin pie puree is sweetened and spiced, which can change the taste and texture of your pumpkin bread.

How long does pumpkin bread last in the refrigerator?

Pumpkin bread can last for about a week in the refrigerator if stored well. Just make sure it’s wrapped tightly to prevent drying out.

Can I use gluten-free flour in this pumpkin bread recipe?

Yes, you can substitute all-purpose flour with a gluten-free flour blend. Just ensure it’s a blend that includes xanthan gum for better texture.

How do I know when my pumpkin bread is done baking?

A toothpick inserted into the center of the bread should come out clean or with a few moist crumbs. If it comes out with wet batter, it needs more baking time.

Conclusion

Give this rich and buttery pumpkin bread a try in your own kitchen. Each slice is like a warm hug, a reminder of the love we have for home-baked goods and family traditions. Let this recipe bring warmth to your table, just as it has in mine. Remember to follow me on Pinterest and Medium, where I share more stories and recipes that celebrate the beauty of cooking from scratch!