Pumpkin Bread

A moist, spiced pumpkin bread perfect for fall. Made with cinnamon, nutmeg, and real pumpkin for a rich and flavorful loaf.

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Prep Time 15

Cook Time 1

Total Time 1

Course Dessert

Cuisine American

Servings slices

Calories 250 kcal

Equipment

Loaf Pan
Mixer
Measuring Cups and Spoons

Ingredients

2 cups All-purpose flour
1 tsp Baking Soda
1 tsp Cinnamon
1/2 tsp Nutmeg
1/2 tsp Salt
1/2 cup Butter softened
1 1/2 cups Sugar
2 large Eggs
1 cup Canned Pumpkin
1 tsp Vanilla Extract
1/4 cup Milk

Instructions

Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
In a large bowl, cream the softened butter and sugar together until light and fluffy, about 3 minutes.
Add the eggs one at a time, beating well after each addition. Stir in the pumpkin and vanilla extract until combined.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 60-65 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

This pumpkin bread can be stored in an airtight container for up to 3 days, or frozen for up to 3 months.

Nutrition

Calories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gCholesterol: 50mgSodium: 250mgPotassium: 180mgFiber: 2gSugar: 20gVitamin A: 1200IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Keyword Baked Goods, Fall, Pumpkin