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Pumpkin Bread

Moist Pumpkin Bread Recipe for Cozy Fall Days

This Moist Pumpkin Bread is a deliciously tender treat infused with warm spices, perfect for cozy fall days.
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 15 minutes
Total Time 1 hour 20 minutes
Servings: 10 slices
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups All-Purpose Flour Can substitute with whole wheat flour.
  • 1 cup Granulated Sugar Brown sugar can deepen the flavor.
  • 1 cup Pumpkin Puree Use pure pumpkin puree, not pie filling.
  • 1/2 cup Unsalted Butter Can substitute with coconut oil for dairy-free option.
  • 1/2 cup Warm Milk Almond milk is a lactose-free alternative.
  • 2 large Eggs No egg substitutes recommended.
  • 1 teaspoon Ground Cinnamon Consider adding nutmeg for a delightful twist.
  • 1 teaspoon Vanilla Extract Can omit for a vanilla-free version.
  • 1 teaspoon Baking Powder Make sure it's fresh for the best rise.
  • 1 teaspoon Baking Soda Make sure it's fresh for the best rise.
  • 1/4 teaspoon Nutmeg Optional but highly recommended.
  • 1/2 teaspoon Kosher Salt Can use table salt at half the amount.

Equipment

  • Loaf pan
  • Mixing bowls
  • Spatula
  • Whisk
  • Electric Mixer

Method
 

Step-by-Step Instructions for Pumpkin Bread
  1. Preheat your oven to 350°F (175°C) and grease and flour your loaf or round cake pan.
  2. In a medium bowl, combine flour, baking powder, baking soda, cinnamon, and salt. Whisk until well blended.
  3. In a large bowl, cream together butter and granulated sugar using an electric mixer for about 2 minutes until light and fluffy.
  4. Add eggs one at a time, mixing thoroughly. Then add pumpkin puree and vanilla extract, mixing until smooth.
  5. Gradually mix dry ingredients into wet batter until just combined, avoiding over-mixing.
  6. Fold in warm milk until batter is smooth and slightly thick.
  7. Pour the batter into the prepared pan and bake for 45-50 minutes for a cake pan or 50-55 minutes for a loaf pan.
  8. Cool in the pan for about 15 minutes then transfer to a wire rack to cool completely before slicing.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 24gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 40mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 500IUCalcium: 20mgIron: 1mg

Notes

For best results, use room temperature ingredients and avoid over-mixing. Fresh baking powder and soda ensure optimal rise. Allow the bread to rest before slicing for improved texture and flavor.

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