Ingredients
Scale
- 1 ⅔ cup All Purpose Flour
- 1 ¼ cup granulated sugar
- 1 cup pumpkin puree (not pumpkin pie puree, but plain pureed pumpkin)
- ½ cup softened unsalted butter
- ½ cup warm milk (microwave for about 30 seconds)
- 2 large eggs (room temperature)
- 2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon nutmeg
- ¼ teaspoon kosher salt (or ⅛ teaspoon of table salt)
Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- Grease and flour a round cake pan or loaf pan. Grease your pan, then add a couple of tablespoons of flour and coat the greased pan by turning the flour around until it is all coated. Alternatively, use parchment paper as described above.
- In a mixing bowl, combine the flour, spices, salt, baking powder, and baking soda. Set aside.
- In another bowl, add the softened butter and granulated sugar. Cream together using a hand mixer on high speed until fluffy, about 2 minutes.
- Add the eggs to the butter and sugar mixture and mix until well incorporated.
- Add the pumpkin puree and vanilla extract, mixing well.
- Gradually add the dry ingredients from the first bowl, and mix by hand just until fully combined.
- Pour in the warm milk, and mix well into the batter.
- Pour the batter into your prepared pan.
- If using a cake pan, bake for about 45-50 minutes, or until a toothpick inserted in the center comes out clean. If using a loaf pan, place it on a sheet tray (to prevent any leaks) and bake for about 50-55 minutes, or until a toothpick comes out clean. Baking times may vary due to oven differences.
- If using a cake pan, bake for about 45-50 minutes, or until a toothpick inserted in the center comes out clean. If using a loaf pan, place it on a sheet tray (to prevent any leaks) and bake for about 50-55 minutes, or until a toothpick comes out clean. Baking times may vary due to oven differences.
- Avoid over-baking; a few crumbs on the toothpick when testing is fine, as the bread will continue to cook slightly while resting.
- Once baked, remove from the oven and let cool for 15 minutes.
- After cooling, use a knife to carefully loosen the bread from the edges of the pan. Invert the pan by placing a plate on top and flipping it over. If using parchment paper, lift the sides to remove from the pan.
- Let it cool for another 15 minutes before slicing.
- Enjoy this delicious pumpkin bread!
More pumpkin Recipes
- Prep Time: 10 minutes
- Cook Time: 45 minutes
Nutrition
- Serving Size: 8 slices
- Calories: 210 kcal per serving