Description
Unlike other pumpkin breads that rely on frosting or cream cheese for flavor, this recipe uses unsalted butter and warm milk to achieve its signature moist texture. The result? A cake-like loaf that’s soft, flavorful, and indulgent without being overly sweet.
Ingredients
- Pumpkin puree (not pumpkin pie filling)
- Whole milk, warmed
- Unsalted butter, softened
- Granulated sugar
- All-purpose flour
- Ground cinnamon (plus optional nutmeg)
- Vanilla extract
- Eggs
- Baking powder and baking soda
- Kosher salt
Instructions
- Prep the Pan: Grease and line a loaf or round cake pan with parchment paper.
- Mix Dry Ingredients: In one bowl, combine flour, spices, salt, baking powder, and baking soda.
- Cream Butter and Sugar: Beat butter and sugar until fluffy.
- Add Eggs and Pumpkin: Mix in eggs, pumpkin puree, and vanilla.
- Combine Wet and Dry: Gently fold dry ingredients into the wet mixture.
- Add Warm Milk: Whisk in warm milk to enhance moisture.
- Bake: Pour into prepared pan and bake at 350°F for 45–55 minutes.
- Cool: Let cool in pan for 15 minutes, then invert and cool fully.
Notes
Pro Tips for Perfect Texture
- Warm milk is the secret to a super moist crumb.
- Don’t overmix once dry ingredients are added.
- Use parchment paper for easy release and clean edges.
- Test with a toothpick—a few crumbs are okay!
Storage and Freezing
- Refrigerate: Store covered in the fridge for up to 1 week.
- Freeze: Wrap in parchment + plastic wrap and freeze for up to 2 months.
Variations
- Pumpkin Streusel Bread
- Nutty Pumpkin Bread
- Chocolate Chip Pumpkin Bread
- Prep Time: 15
- Cook Time: 50