Welcome fall with this easy recipe for the BEST pumpkin bread! Super moist, packed with fall spiced pumpkin flavor, and did I mention EASY?
- 1/2 cup sugar
- 2/3 cup light brown sugar, packed
- 1/3 cup unsalted butter, softened
- 2 eggs
- 1/4 cup buttermilk
- 15 oz pumpkin puree (1 can)
- 2 cups AP flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp kosher salt
- 1 1/2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground nutmeg
- pinch of cloves
- 1 tsp vanilla extract
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Preheat oven to 350 degrees. Coat a 9x5x3 loaf pan with nonstick cooking spray. Set aside.
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Cream butter and both sugars with an electric mixer on med/high speed until light and fluffy, about 2 minutes.
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Add the eggs one at a time, beating well after each addition.
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Whisk together the pumpkin puree and buttermilk in a small bowl. Add the pumpkin mixture to butter/sugar mixture and beat on medium speed until just combined, about 1 minute.
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Whisk together the dry ingredeints in a medium bowl and gradually add it to the pumpkin mixure, beating just until combined. Stir in vanilla, being careful not to over mix.
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Pour batter into prepared pan, smoothing the top. Bake for 1 hour and 10 mins or until a toothpick inserted into the center comes out clean. Begin checking it at 1 hour to be sure not to over-bake.
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Let the pumpkin bread cool in pan for 10 minutes before removing it to cool on a wire rack. Serve warm or cooled to room temperature.
- Room temperature eggs and butter are optimal for this recipe.
- This recipe yields a dense, moist bread. Watch it as it hits the hour mark of baking. I find that one hour and 10 mins is perfect for me, but ovens do tend to vary slightly.
- Pretty loaf pans bread (like this fall-inspired pan) can make this bread feel even more festive for fall. No change in the prep or baking, just be sure to let the bread rest for about 10 mins before turning out onto a cooling rack.