Pumpkin Bread
This is the perfect comfort food fall & winter breakfast / dessert for you!
Flavorful & super moist Pumpkin Bread. I’m telling you, this loaf was so moist for multiple days after baking- I was addicted and I could not stop eating! This is a recipe for two loaves, but trust me… you’ll want that second loaf.
Tip when making- DO NOT OVER-MIX! If you do that, the texture will be rubbery. You want to mix it until it is JUST combined.
Some Cooking Essentials:
Pyrex Glass Bowls
Smeg Hand Mixer
All Clad Measuring Cups
Kitchen Aid
Loaf Pan
Turbinado Sugar
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Pumpkin Bread
Yield: 16-20
Ingredients
Pumpkin Bread- Makes 2 Breads
- 3 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1 teaspoon salt
- 1 cup unsalted butter, room temperature
- 2 cups granulated sugar
- 1 cup brown sugar, packed
- 4 large eggs
- 15 oz pumpkin puree
- 1/3 cup whole milk
- 2 teaspoons vanilla extract
- Turbinado sugar
- Extra butter for greasing pan
Instructions
- Preheat your oven to 350°F (175°C).
- Grease your two 9x5 inch loaf pans with butter. Sprinkle turbinado sugar into both of the pans, then tilt and tap the pan to coat the bottom and sides evenly with the sugar. Tap out any excess.
- In a bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and salt. Set aside.
- In another large bowl, beat the butter until smooth. Add the granulated sugar and brown sugar, and beat until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, beating well after each addition. Mix in the pumpkin puree, whole milk, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to over-mix; the batter should be a bit lumpy.
- Pour the batter evenly into the prepared loaf pans.
- Sprinkle additional turbinado sugar over the top of the loaves.
- Bake in the preheated oven for 55-70 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Allow the loaves to cool in the pan for about 15 minutes, then transfer to a wire rack to cool completely.
