Pumpkin Bread
User Reviews
4.9
63 reviews
Excellent
Pumpkin Bread
Report
My perfectly spiced homemade Pumpkin Bread recipe is simple to make and is topped with a simple vanilla glaze. Recipe includes a how-to video!
Share:
Ingredients
- 2 cups all-purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoons pumpkin spice
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 1 ½ cups pumpkin puree
- ¼ cup avocado, canola or vegetable oil (any neutral cooking oil will work in this recipe)
- ¼ cup unsalted butter melted and cooled until no longer hot
- ⅔ cup dark brown sugar¹ firmly packed
- ½ cup granulated sugar
- ¼ cup buttermilk
- 2 large eggs lightly beaten, room temperature preferred
- 1 Tablespoon vanilla extract
Glaze² optional
- 1 cup powdered sugar
- 1 Tablespoon melted butter salted or unsalted
- ½ teaspoon vanilla extract
- 2-4 teaspoons milk plus more as needed
Instructions
- Preheat oven to 350F (175C) and grease and flour the bottom and 1" up the sides of a bread pan³. Set aside.
- In a large bowl, whisk together flour, baking powder, pumpkin spice, cinnamon, baking soda, and salt, and set aside.
- In a separate bowl, whisk together pumpkin puree, oil, and melted butter. Stir until well-combined and then stir in sugars.
- Add buttermilk, eggs and vanilla extract and stir until combined.
- Add dry ingredients to wet and gently fold together with a spatula or spoon until just combined. Do not over-mix, it will make your bread dense/dry.
- Evenly spread batter into prepared pan. If you will not be using the glaze you might wish to sprinkle the batter generously with coarse sugar.
- Transfer to 350F (175C) preheated oven and bake for 55-60 minutes or until a wooden skewer inserted into the center comes out clean (or preferably with a few moist crumbs).
- Allow to cool for 15 minutes before inverting onto a cooling rack to cool completely before decorating with glaze (if using).
Glaze
- Whisk together powdered sugar, butter, vanilla extract and 2 teaspoons milk. If glaze is too stiff, add additional milk, one teaspoon at a time, until glaze falls in a ribbon from the whisk (if glaze is too runny, add more powdered sugar).
- Drizzle over cooled bread, allow to cool and then slice and enjoy!
Equipments used:
Notes
- You can substitute light brown sugar if needed. The dark brown gives the pumpkin bread more moisture and a deeper, richer flavor.
- You can skip the glaze entirely or, after pouring the batter into the pan sprinkle generously with additional granulated sugar before baking.
- I linked to the bread pan that I used in the equipment section above. It’s slightly smaller than a standard 9x5 bread pan, but this recipe will work in either size pan.
- Store in an airtight container at room temperature for up to 3 days. Bread may also be tightly wrapped and frozen for several months.
- This recipe has been successfully made using Cup4Cup flour. It was noted that the batter can become very viscous and difficult to work with, but the bread has turned out!
Nutrition Information
Show Details
Serving
1slice
Calories
367kcal
(18%)
Carbohydrates
60g
(20%)
Protein
5g
(10%)
Fat
13g
(20%)
Saturated Fat
9g
(45%)
Cholesterol
53mg
(18%)
Sodium
210mg
(9%)
Potassium
174mg
(5%)
Fiber
2g
(8%)
Sugar
38g
(76%)
Vitamin A
5960IU
(119%)
Vitamin C
2mg
(2%)
Calcium
56mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10slices
Amount Per Serving
Calories 367 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 367kcal | 18% |
| Carbohydrates | 60g | 20% |
| Protein | 5g | 10% |
| Fat | 13g | 20% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 53mg | 18% |
| Sodium | 210mg | 9% |
| Potassium | 174mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 38g | 76% |
| Vitamin A | 5960IU | 119% |
| Vitamin C | 2mg | 2% |
| Calcium | 56mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
63 reviews
Excellent
Other Recipes
You'll Also Love
