Traditional Moist Pumpkin Bread

🕒 Prep: 15 min
🔥 Cook: 1 hour 5 min
🍽 Serves: 8
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There's nothing quite like the warm, spiced aroma of pumpkin bread baking in the oven. This traditional moist pumpkin bread recipe offers a cozy, comforting treat that's perfect for autumn and beyond. It's easy to make and rewarding to savor!

Ingredients for Traditional Moist Pumpkin Bread

The foundation of this recipe is all-purpose flour, which provides structure. Baking soda and baking powder help the bread rise, ensuring a light texture. A touch of salt balances the sweetness and enhances the flavors. The trio of spices — cinnamon, nutmeg, and cloves — gives the bread its signature warm, autumnal taste.

Butter adds richness and moistness, while sugar sweetens the loaf. Eggs bind everything together, and pumpkin puree infuses the bread with moisture and flavor. Vanilla extract enhances the overall taste, and a splash of buttermilk ensures a tender crumb.

Tips & Tricks

  • Room temperature ingredients mix more evenly, resulting in a better texture.
  • If you don't have buttermilk, mix 1/4 cup of milk with 3/4 teaspoon of vinegar or lemon juice as a substitute.
  • Use fresh spices for the best flavor impact. Ground spices lose potency over time.

Serving Suggestions

Try serving this pumpkin bread warm with a pat of salted butter or a dollop of cream cheese. For a special breakfast treat, pair it with a side of scrambled eggs and bacon. It also makes a delightful afternoon snack with a hot chai latte or spiced apple cider.

Frequently Asked Questions

Can I use fresh pumpkin instead of canned puree?
Yes, just make sure to cook it down to a similar consistency as canned puree.
How should I store the bread?
Wrap it tightly in plastic wrap or store it in an airtight container at room temperature for up to 4 days.
Can I freeze pumpkin bread?
Absolutely! Wrap it well and freeze for up to 3 months. Thaw at room temperature before serving.

Traditional Moist Pumpkin Bread Recipe Walkthrough

First, preheat your oven to 350°F (175°C). While it warms up, take a moment to grease a 9x5-inch loaf pan. This will ensure your bread releases easily once baked.

In a medium bowl, combine your dry ingredients: flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Whisk them together so they're evenly distributed. This step is key for even flavor and rise.

Next, in a large bowl, cream together the softened butter and sugar. You want the mixture to be light and fluffy, which usually takes a few minutes of mixing. Once that's ready, add in the eggs one at a time, mixing well after each addition.

Now, stir in the pumpkin puree and vanilla extract. The batter will start to take on a lovely orange hue. Gradually add your dry ingredients to this wet mixture, alternating with the buttermilk. Stir until just combined — overmixing can lead to tough bread.

Pour your batter into the prepared loaf pan, smoothing the top with a spatula. Place it in the preheated oven and bake for 55-65 minutes. You'll know it's done when a toothpick inserted into the center comes out clean.

Once baked, let the bread cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. This step helps prevent sogginess.

Why You'll Love This Recipe

  • Perfectly moist texture that stays fresh for days.
  • Rich, warm spices create a delightful flavor profile.
  • Simple ingredients that are likely already in your pantry.
  • Quick prep with rewarding results.

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

Step-by-step 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.

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