A delicious pumpkin bread that is full of flavor and so easy to make. It is rich, buttery and so delicious.
1 ⅔ cup All Purpose Flour
1 ¼ cup granulated sugar
1 cup pumpkin puree (not pumpkin pie puree)
½ cup softened unsalted butter
½ cup warm milk (microwave for about 30 seconds)
2 large eggs (room temperature)
2 teaspoon ground cinnamon
1 teaspoon vanilla extract
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon nutmeg
¼ teaspoon kosher salt (or ⅛ teaspoon of table salt)
1. Preheat your oven to 350 degrees.
2. Grease and flour a round cake pan or loaf pan.
3. Grab 2 bowls. In the first bowl, add your flour, spices, salt, baking powder and baking soda and set aside.
4. In your other bowl, add your butter and sugar and cream it with a hand mixer on high speed until it is fluffy, about 2 minutes.
5. Add your eggs and mix well until incorporated.
6. Add your pumpkin and vanilla and mix well.
7. Add your dry ingredients from the other bowl and mix by hand just until it is all incorporated.
8. Add your warm milk and mix well into your batter.
9. Pour your batter into your prepared pan.
10. If using a cake pan, bake for about 45-50 minutes or until a toothpick inserted in the center comes out clean.
11. If using a loaf pan, place it on a sheet tray and bake for 50-55 minutes or until a toothpick inserted in the center comes out clean.
12. Do not over bake. A few crumbs on a toothpick when testing is okay.
13. When done, remove from oven and let cool for 15 minutes.
14. Once cool, loosen the bread from the pan with a knife and invert onto a plate or lift out using parchment paper.
15. Let cool for another 15 minutes.
16. Enjoy!
For best results, ensure eggs and butter are at room temperature before mixing.
Using parchment paper makes removing the bread easier and helps prevent sticking.
This bread stores well at room temperature for up to 3 days or can be frozen for longer storage.
Find it online: https://cookingwithramsay.com/pumpkin-bread-rich-and-buttery/