Description
This easy and moist pumpkin bread recipe is rich with pumpkin flavor and warm spices. Made with simple ingredients and no fancy steps, it’s perfect for fall baking, holidays, or a cozy treat anytime.
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
2 large eggs, room temperature
2 teaspoons ground cinnamon
1 teaspoon vanilla extract
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon ground nutmeg
¼ teaspoon kosher salt (or ⅛ tsp table salt)
Instructions
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Preheat oven to 350°F (175°C). Grease and flour a loaf or round cake pan, or line with parchment paper.
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In a bowl, whisk together flour, cinnamon, baking powder, baking soda, nutmeg, and salt.
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In another bowl, beat butter and sugar with a hand mixer on high until fluffy (about 2 minutes).
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Add eggs one at a time, mixing well after each.
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Mix in pumpkin puree and vanilla extract until smooth.
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Add dry ingredients and mix by hand just until incorporated.
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Stir in warm milk until batter is smooth.
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Pour batter into the prepared pan.
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Loaf: Place pan on a baking sheet and bake 50–55 minutes.
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Cake: Bake 45–50 minutes.
Check doneness with a toothpick—moist crumbs are okay, but no wet batter.
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Let cool 15 minutes in pan, then loosen edges and invert onto a plate or cooling rack. Cool another 15 minutes before slicing.
Notes
- Store at room temp for up to 3 days or in the fridge for 1 week.
- For extra flavor, add chopped nuts or chocolate chips.
- Do not overmix the batter to keep the bread soft and fluffy.
- Freezes well for up to 3 months when tightly wrapped.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: baked goods
- Method: Baking
- Cuisine: American
