Let’s face it, fall is all about cozy sweaters, warm spices, and the irresistible aroma of freshly baked bread. And what’s more quintessential to fall than pumpkin? This isn’t just any pumpkin bread; it’s a deeply comforting, subtly sweet loaf, perfect for sharing (or indulging in solo!). It’s a celebration of autumnal flavors – the earthy sweetness of pumpkin, the warmth of cinnamon and nutmeg, and a buttery, golden crust that practically melts in your mouth. Whether you’re a seasoned baker or just starting out, this recipe is designed to be approachable and incredibly rewarding. Get ready to transform your kitchen into a haven of autumnal delight!
Why You’ll Love This
There’s a reason this pumpkin bread is a perennial favorite. It’s more than just a tasty treat; it’s a comforting ritual. Here’s why you’ll absolutely adore it:
- Flavor Explosion: Pumpkin is a flavor powerhouse! It’s naturally sweet and subtly spiced, creating a complex and satisfying taste that’s truly unique.
- Texture Perfection: The crumbly, moist interior contrasts beautifully with the golden, crisp edges. It’s a textural delight that keeps you coming back for more.
- Easy to Make: Don’t let the seemingly simple ingredients fool you – this recipe is remarkably forgiving and requires minimal fuss. Perfect for busy weeknights!
- Versatile: This bread is fantastic on its own, but it also pairs wonderfully with butter, cream cheese, or a drizzle of maple syrup. Get creative with toppings!
- It’s a Mood Booster: Let’s be honest, a warm slice of pumpkin bread is pure happiness. It’s a little slice of autumn sunshine in every bite.
Ingredients & Equipment
Ingredients:
- 1 1/2 cups (192g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (113g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 1/2 cup (120ml) pumpkin puree (not pumpkin pie filling!)
- 1/4 cup (60ml) milk
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup (60ml) chopped pecans or walnuts (optional, but highly recommended!)
Equipment:
- 9-inch round loaf pan
- Mixing bowls (at least 2)
- Measuring cups and spoons
- Whisk
- Spatula
- Oven
- Cooling rack
Step-by-Step Instructions
Step 1: Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour your loaf pan. This is crucial to prevent sticking! Don’t skip the flour – it’s what separates a good loaf from a great one.
Step 2: Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, baking soda, and salt.
Step 3: Cream Butter and Sugar: In a separate bowl, cream together the softened butter and sugar until light and fluffy. This incorporates air and creates a tender crumb.
Step 4: Add Pumpkin and Wet Ingredients: Beat in the pumpkin puree, milk, egg, and vanilla extract. Mix until just combined – don’t overmix!
Step 5: Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until *just* combined. A few streaks of flour are okay – overmixing will result in a tough bread.
Step 6: Add Nuts (Optional): Gently fold in the chopped pecans or walnuts.
Step 7: Bake: Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Start checking at 50 minutes – ovens vary!
Step 8: Cool: Let the bread cool in the pan for 10-15 minutes before transferring it to a cooling rack to cool completely.
Pro Tips
For a richer flavor: Add a tablespoon of brown sugar to the dry ingredients for a deeper molasses note.
To enhance the pumpkin flavor: Roast the pumpkin cubes in a little butter and maple syrup before adding them to the batter.
For a slightly denser bread: Reduce the baking soda by 1/4 teaspoon.
To prevent a gummy texture: Ensure your butter is truly softened.
To make it extra moist: Brush the top of the bread with a little milk before baking.
For a rustic look: Before baking, sprinkle a little extra chopped pecans or walnuts over the top.
To enhance the aroma: While the bread is baking, place a cinnamon stick in the bottom of the pan.
Don’t skip the cooling rack! This allows air to circulate and prevents the bread from becoming soggy.
Variations: Experiment with adding chocolate chips, dried cranberries, or a swirl of caramel to the batter. Consider making a pumpkin spice swirl on top after baking for an extra layer of flavor!
Storing Leftovers
Leftover pumpkin bread is a slice of happiness! Store it in an airtight container at room temperature for up to 3 days. You can also freeze it for up to 2-3 months. Wrap it tightly in plastic wrap and then place it in a freezer bag. Reheat in the oven or toaster oven for best results. Enjoy!
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Pumpkin Bread Recipe
Ingredients
1 1/2 cups (192g) all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 cup (113g) unsalted butter, softened
3/4 cup (150g) granulated sugar
1/2 cup (120ml) pumpkin puree (not pumpkin pie filling!)
1/4 cup (60ml) milk
1 large egg
1 tsp vanilla extract
1/2 cup (60ml) chopped pecans or walnuts (optional, but highly recommended!)
Notes
Step 1: Preheat & Prepare
Preheat oven to 350°F (175°C). Grease and flour a loaf pan – this prevents sticking!
Step 2: Combine Dry Ingredients
Whisk together flour, baking soda, and salt in a large bowl.
Step 3: Cream Butter & Sugar
In a separate bowl, cream softened butter and sugar until light and fluffy.
Step 4: Add Pumpkin & Wet Ingredients
Beat in pumpkin puree, milk, egg, and vanilla until just combined. Avoid overmixing.
Step 5: Combine Wet & Dry
Gradually add dry ingredients to the wet, mixing until just combined. Some streaks of flour are fine.
Step 6: Add Nuts (Optional)
Fold in chopped pecans or walnuts gently.
Step 7: Bake
Pour batter into loaf pan and bake 50–60 minutes, or until a toothpick comes out clean. Check at 50 minutes.
Step 8: Cool
Cool in pan for 10–15 minutes, then transfer to a wire rack to cool completely.