Pumpkin Bread Recipe
A moist, deeply spiced pumpkin loaf made with browned butter for a deeper, roasted flavor under the cinnamon and cloves. One dry bowl, one wet bowl, and a 9 x 5-inch pan.
Servings 10 slices
Calories 432kcal
Equipment
- 9 x 5-inch metal loaf pan
- Light-colored saucepan
- Two mixing bowls and a whisk
Ingredients
- 1/2 cup (113 g) butter unsalted
- 1/4 cup neutral oil, such as avocado, sunflower, or canola
- 1 3/4 cups (220 g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 3/4 tsp fine salt
- 2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves
- 1 cup (200 g) light brown sugar packed
- 1/3 cup (67 g) granulated sugar
- 2 large eggs
- 1 cup (240 g) pumpkin puree (not pumpkin pie filling)
- 1/4 cup milk
- 2 tsp vanilla extract
Instructions
Instructions
- Heat the oven to 350°F. Grease a 9 x 5-inch metal loaf pan well on the bottom and sides.
- Place the butter in a light-colored saucepan over medium heat. Cook, swirling or stirring frequently, as the butter melts, foams, and begins to brown. Continue until the milk solids at the bottom are deep golden brown and smell nutty, about 5 to 8 minutes. Immediately pour the butter, including all the browned bits, into a large mixing bowl. Let it cool for about 10 minutes.
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. Add the brown sugar and granulated sugar and whisk again until the mixture is an even tan color with no lumps of brown sugar remaining.
- Whisk the oil into the cooled browned butter. Add the eggs and whisk until smooth.
- Whisk in the pumpkin puree, milk, and vanilla.
- Add the dry mixture to the wet and fold gently, just until no dry flour remains. Avoid overmixing.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 55 to 65 minutes, about 60 in my oven, until a toothpick inserted into the center comes out with moist crumbs rather than wet batter. The top will split down the center as it bakes. If the loaf browns faster than the center finishes baking, cover it loosely with foil.
- Cool in the pan for about 15 minutes, then turn out onto a rack and cool completely before slicing.
Notes
Less sweet: Cut the granulated sugar to 2 tablespoons and leave the brown sugar alone.
Spice blend shortcut: Use 1 tablespoon pumpkin pie spice in place of the cinnamon, ginger, nutmeg, and cloves.
Lactose free: Swap the milk cup for cup with lactose-free milk. Butter is naturally very low in lactose, so many people who avoid milk do fine with it, but you can also use a plant-based stick.
Storage: Wrap and keep at room temperature up to 4 days, in the fridge up to a week, or freeze up to 3 months.
Nutrition
Calories: 432kcal | Carbohydrates: 66g | Protein: 6g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 59mg | Sodium: 405mg | Potassium: 154mg | Fiber: 2g | Sugar: 32g | Vitamin A: 4036IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 3mg
