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Pumpkin Bread

Moist Pumpkin Bread That Will Steal Your Heart This Fall

Enjoy a warm slice of this Moist Pumpkin Bread, a comforting treat filled with rich flavors and spices that capture the essence of fall.
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 30 minutes
Total Time 1 hour 35 minutes
Servings: 10 slices
Course: Breakfast
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Pumpkin Bread Ingredients
  • 2 cups All-Purpose Flour Use gluten-free flour for a gluten-free version.
  • 1 cup Granulated Sugar Brown sugar can add depth.
  • 1 cup Pumpkin Puree Use plain pumpkin puree, not pie filling.
  • 1/2 cup Unsalted Butter Can substitute with coconut oil for dairy-free.
  • 1/2 cup Warm Milk Almond or oat milk can be used as dairy alternatives.
  • 2 large Eggs For a vegan version, use flax eggs.
  • 2 teaspoons Ground Cinnamon Adjust to taste.
  • 1 teaspoon Vanilla Extract Use pure vanilla for best results.
  • 1 teaspoon Baking Powder Ensure it is fresh for proper rise.
  • 1 teaspoon Baking Soda Ensure it is fresh for proper rise.
  • 1/4 teaspoon Nutmeg Leave out if desired for a milder taste.
  • 1 teaspoon Kosher Salt Table salt can be used but adjust quantity.
  • 1 cup Streusel Topping Make it with flour, butter, and brown sugar for a delightful variation.

Equipment

  • Loaf Pan
  • Mixing Bowls
  • Hand Mixer
  • Spatula
  • Whisk

Method
 

Step-by-Step Instructions for Moist Pumpkin Bread
  1. Preheat your oven to 350°F (175°C). Grease and flour your loaf or round cake pan.
  2. In a large mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. Cream the softened butter and sugar together until light and fluffy, around 2 minutes.
  4. Beat in the eggs one at a time, then mix in the pumpkin puree and vanilla extract until smooth.
  5. Gradually add the dry mixture to the pumpkin batter, stirring gently until just combined.
  6. Pour in the warm milk and stir until thoroughly incorporated into the batter.
  7. Pour the batter into the prepared pan and bake for 45-50 minutes if using a cake pan or 50-55 minutes for a loaf pan.
  8. Let it cool in the pan for 15 minutes, then remove and cool on a plate for another 15 minutes.

Nutrition

Serving: 1sliceCalories: 210kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2.5gCholesterol: 40mgSodium: 220mgPotassium: 200mgFiber: 1gSugar: 10gVitamin A: 100IUVitamin C: 2mgCalcium: 4mgIron: 6mg

Notes

Use room temperature eggs for better incorporation. Avoid overmixing to prevent a dense loaf. Warm milk is essential for moisture.

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