This pumpkin bread is a perfect blend of rich butteriness and warm fall spices. It’s easy to make and has a moist, flavorful texture that’s sure to become a fall favorite. Whether served for breakfast or as a dessert, this pumpkin bread will delight your taste buds with every bite.
Why You’ll Love This Recipe
This pumpkin bread is everything you want in a fall treat: buttery, moist, and packed with warm spices. The pumpkin puree adds both flavor and moisture, creating a tender crumb. It’s incredibly easy to make and will fill your kitchen with the irresistible scent of cinnamon and nutmeg. Whether you enjoy it in the morning with your coffee or as a cozy dessert after dinner, this pumpkin bread is guaranteed to become a seasonal favorite.
Ingredients
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1 ⅔ cups all-purpose flour
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1 ¼ cups granulated sugar
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1 cup pumpkin puree (not pumpkin pie filling)
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½ cup unsalted butter, softened
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½ cup warm milk (microwave for about 30 seconds)
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2 large eggs, room temperature
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2 teaspoons ground cinnamon
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1 teaspoon vanilla extract
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½ teaspoon baking powder
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½ teaspoon baking soda
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¼ teaspoon nutmeg
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¼ teaspoon kosher salt (or ⅛ teaspoon table salt)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Preheat the oven to 350°F (175°C).
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Grease and flour a round cake pan or loaf pan. Alternatively, line the pan with parchment paper for easy removal.
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In a separate bowl, mix together the flour, cinnamon, nutmeg, salt, baking powder, and baking soda. Set aside.
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In another bowl, cream the butter and sugar together using a hand mixer on high speed for about 2 minutes, until fluffy.
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Add the eggs to the butter-sugar mixture and mix until fully incorporated.
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Stir in the pumpkin puree and vanilla extract, mixing well.
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Gradually add the dry ingredients to the wet mixture and stir by hand until combined.
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Pour in the warm milk and mix well until smooth.
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Pour the batter into your prepared pan.
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For a round cake pan, bake for 45-50 minutes or until a toothpick inserted into the center comes out clean. For a loaf pan, bake for 50-55 minutes, checking with a toothpick for doneness.
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Be careful not to overbake; a few crumbs on the toothpick are okay, as the bread will continue to cook while resting.
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Let the bread cool in the pan for 15 minutes, then carefully loosen it and invert onto a plate. If using parchment paper, lift the sides and remove the bread. Let cool for another 15 minutes before slicing.
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Enjoy your warm, buttery pumpkin bread!
Servings and Timing
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Servings: 8 slices
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Prep Time: 10 minutes
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Cook Time: 45 minutes
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Total Time: 55 minutes
Variations
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For an extra touch, add chocolate chips, chopped nuts, or raisins to the batter before baking.
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You can swap out some of the sugar for brown sugar for a deeper, caramel-like flavor.
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If you like a bit of extra spice, increase the cinnamon or add a pinch of ground cloves or ginger.
Storage/Reheating
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Store leftover pumpkin bread at room temperature in an airtight container for up to 3 days.
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To keep the bread fresh, wrap it in plastic wrap or place it in a resealable bag.
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If you want to store it longer, freeze the bread for up to 1 month. Simply wrap it tightly and thaw at room temperature when ready to serve.
FAQs
1. Can I use canned pumpkin pie filling instead of pumpkin puree?
No, pumpkin pie filling is pre-sweetened and spiced, which will alter the flavor of the bread. Stick with plain pumpkin puree for the best results.
2. Can I use whole wheat flour for this recipe?
Yes, you can substitute up to half of the all-purpose flour with whole wheat flour for a slightly heartier loaf.
3. How can I make my pumpkin bread more moist?
Make sure you use enough pumpkin puree, and avoid overbaking. A few crumbs on the toothpick are okay; the bread will continue cooking as it cools.
4. Can I freeze pumpkin bread?
Yes, pumpkin bread freezes well. Wrap it tightly in plastic wrap and foil, and store it in the freezer for up to 1 month.
5. Can I make this recipe without eggs?
You can substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) or use an egg replacer for a vegan version.
6. How can I make this pumpkin bread sweeter?
You can add a bit more sugar or include chocolate chips, raisins, or nuts for added sweetness and texture.
7. Can I use almond flour instead of regular flour?
Almond flour will change the texture of the bread, making it denser and more crumbly. For best results, use a combination of almond flour and regular flour.
8. What’s the best way to serve pumpkin bread?
Serve it warm with a pat of butter, or enjoy it plain with a cup of coffee or tea. It’s also great topped with cream cheese or a drizzle of maple syrup.
9. Can I make mini pumpkin breads?
Yes, you can use mini loaf pans and adjust the baking time to 25-30 minutes, checking with a toothpick for doneness.
10. How do I know when the bread is done baking?
Insert a toothpick into the center of the bread. If it comes out clean or with just a few crumbs, the bread is done. If wet batter sticks to the toothpick, it needs more time.
Conclusion
This rich and buttery pumpkin bread is the perfect treat for fall. With its moist, flavorful texture and warm spices, it’s a comforting and easy-to-make dessert or breakfast option. Whether enjoyed with a cup of coffee or as an afternoon snack, this pumpkin bread is bound to become a favorite in your home. Try it today and savor the seasonal flavors!
Print
Pumpkin Bread – Rich and Buttery Recipe
- Total Time: 55 minutes
- Yield: 8 slices
- Diet: Vegetarian
Description
This pumpkin bread is a perfect blend of rich butteriness and warm fall spices. It’s easy to make and has a moist, flavorful texture that’s sure to become a fall favorite. Whether served for breakfast or as a dessert, this pumpkin bread will delight your taste buds with every bite.
Ingredients
1 ⅔ cups all-purpose flour
1 ¼ cups granulated sugar
1 cup pumpkin puree (not pumpkin pie filling)
½ cup unsalted butter, softened
½ cup warm milk (microwave for about 30 seconds)
2 large eggs, room temperature
2 teaspoons ground cinnamon
1 teaspoon vanilla extract
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon nutmeg
¼ teaspoon kosher salt (or ⅛ teaspoon table salt)
Instructions
Preheat the oven to 350°F (175°C).
Grease and flour a round cake pan or loaf pan. Alternatively, line the pan with parchment paper for easy removal.
In a separate bowl, mix together the flour, cinnamon, nutmeg, salt, baking powder, and baking soda. Set aside.
In another bowl, cream the butter and sugar together using a hand mixer on high speed for about 2 minutes, until fluffy.
Add the eggs to the butter-sugar mixture and mix until fully incorporated.
Stir in the pumpkin puree and vanilla extract, mixing well.
Gradually add the dry ingredients to the wet mixture and stir by hand until combined.
Pour in the warm milk and mix well until smooth.
Pour the batter into your prepared pan.
For a round cake pan, bake for 45-50 minutes or until a toothpick inserted into the center comes out clean. For a loaf pan, bake for 50-55 minutes, checking with a toothpick for doneness.
Be careful not to overbake; a few crumbs on the toothpick are okay, as the bread will continue to cook while resting.
Let the bread cool in the pan for 15 minutes, then carefully loosen it and invert onto a plate. If using parchment paper, lift the sides and remove the bread. Let cool for another 15 minutes before slicing.
Enjoy your warm, buttery pumpkin bread!
Notes
If the bread is slightly underdone, don’t worry! It will continue to cook as it cools, yielding a moist and tender crumb.
For extra flavor, you can add chocolate chips, nuts, or raisins to the batter before baking.
This bread stores well at room temperature in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
