Pumpkin Bread Recipe
This pumpkin bread is one of my favorite bread recipes! It's incredibly sweet and flavorful, super easy to make, and, best of all, you don't need a mixer!
Servings: 1 Loaf
Calories: 3696kcal
Equipment
- 8.5x4.5 cast iron loaf pan
Ingredients
- 2 cup flour leveled
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1 tsp ground cloves
- 1 tsp ground nutmeg
- 12 tbsp butter softened (1 1/2 sticks)
- 1 cup pure granulated sugar
- 3/4 cup brown sugar
- 2 large eggs
- 1 (15 oz) can pumpkin puree
- 1/4 cup whole milk
Instructions
- Preheat oven to 325°F.
- In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, cloves, and nutmeg.
- In a separate, smaller bowl, combine the softened butter, white sugar, brown sugar, eggs, pumpkin puree, and whole milk.
- Gradually add the wet ingredients to the dry ingredients, stirring with a wooden spatula until just combined. Be careful not to overmix.
- Pour the batter into the prepared cast iron bread pan. Bake uncovered for 30 minutes. Loosely cover with foil and continue baking for an additional 30 minutes or until a toothpick inserted into the center comes out clean.
Notes
- This recipe yields enough batter for one large loaf or two smaller loaves. If dividing the batter into two loaves, reduce the cooking time accordingly.
- You can use oil instead of butter in this recipe, though I find it to be plenty moist with the butter.
- If you mix the wet ingredients by hand, you will notice some small clumps of butter in the batter. Don’t worry about it; it will turn out fine!