Traditional Moist Pumpkin Bread
This classic, moist pumpkin bread is perfect for fall baking, blending warm spices with the rich taste of pumpkin, making it an ideal treat for cozy gatherings and holiday festivities.
Prep time: 15 minutesCook time: 1 hour 5 minutesServes: 8
Ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 cup pumpkin puree
1 teaspoon vanilla extract
1/4 cup buttermilk
Instructions
1. Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
3. In a large bowl, cream together the softened butter and sugar until light and fluffy.
4. Beat in the eggs one at a time, then mix in the pumpkin puree and vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, until just combined.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 55-65 minutes or until a toothpick inserted into the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Storage
Wrap the cooled pumpkin bread tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Reheating
To reheat, slice the bread and warm individual pieces in the microwave for 15-20 seconds or toast lightly.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
