Serves 12
75 min
Pumpkin Bread
Recipe GLPR8cfdab20c0a1ce
A moist, aromatic loaf filled with warm spices like cinnamon, ginger, and nutmeg, complemented by the rich sweetness of brown sugar and pumpkin. Perfect for autumn breakfast, brunch, or dessert.
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Ingredients
¼ teaspoon baking powder
1 teaspoon baking soda
1½ cups brown sugar
1½ teaspoons ground cinnamon
2 large eggs
1½ cups all-purpose flour
¼ teaspoon ground cloves
1 teaspoon ground ginger
½ teaspoon ground nutmeg
1 cup unsweetened pumpkin puree
1 teaspoon salt
6 tablespoons unsalted butter, softened
1 teaspoon vanilla extract
Directions
Preheat your oven to 350°F. Prepare a 9" × 5" loaf pan by coating it with cooking spray and lining the bottom with parchment paper.
In a medium bowl, sift together the flour, cinnamon, baking soda, salt, ginger, nutmeg, cloves, and baking powder. Set this dry mixture aside.
In a large bowl, beat the softened butter until it becomes light and creamy.
Gradually add the brown sugar to the butter and continue beating for about 4 minutes until the mixture is well combined and fluffy.
Add the eggs one at a time to the butter mixture, beating well after each addition to fully incorporate.
Beat in the pumpkin puree until it is completely mixed into the batter. Stir the vanilla extract into the pumpkin mixture.
On low speed, add the dry ingredients to the pumpkin mixture in three separate additions, mixing until just combined between each addition.
Pour the batter into the prepared loaf pan and spread it evenly into all corners.
Bake for approximately 1 hour, or until a toothpick inserted into the center of the loaf comes out clean.
Allow the loaf to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
