Pumpkin Bread
Pumpkin Bread is a warm, inviting treat that captures fall’s essence. This autumn loaf is perfect for sharing. Bake Pumpkin Bread, enjoy with loved ones, and savor the cozy delight!
Ingredients
For the Bread:
- 1 cup 240g pure pumpkin puree (not pie filling)
- 2 large eggs
- 8 tbsp 115g unsalted butter, softened
- 2 cups 250g all-purpose flour
- ½ cup 100g granulated sugar
- ½ cup 110g packed light brown sugar
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp kosher salt
- 1 tsp ground cinnamon
For Garnish (Optional):
- Cream cheese or butter spread
- Maple syrup or honey drizzle
Instructions
Prep Wet Ingredients
- I lightly beat 2 large eggs in a small bowl. I soften 8 tbsp butter in the microwave until spreadable but not melted, ensuring a smooth batter for Pumpkin Bread.
Load the Bread Machine
- I unplug the bread machine and remove the bread pan. I add 1 cup pumpkin puree, beaten eggs, softened butter, 2 cups flour, ½ cup granulated sugar, ½ cup brown sugar, 1 tsp vanilla, 1 tsp baking soda, 1 tsp baking powder, ½ tsp salt, and 1 tsp cinnamon, following the machine’s order (wet first, then dry).
Bake the Bread
- I secure the pan in the bread machine, close the lid, and select the Sweet Quick Bread or Cake setting with a light crust. I press start and let the machine mix and bake Pumpkin Bread for a perfect autumn loaf.
- Cool in the Pan
- When the cycle finishes, I unplug the machine and remove the hot pan with oven mitts. I let Pumpkin Bread rest in the pan for 10 minutes to set, placing it on a wooden board.
Finish Cooling
- I remove the loaf from the pan, ensuring the mixing paddle is detached, and transfer it to a wire rack to cool for 2 hours. A skewer inserted in the center should come out clean for this moist pumpkin loaf.