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Bread – Rich and Buttery Recipe

Bread - Rich and Buttery Recipe
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★★★★★

5.2 from 24 reviews

This rich and buttery pumpkin bread is a moist and flavorful treat, perfect for cozy mornings or afternoon snacks. Made with warm spices like cinnamon and nutmeg, and enhanced with pumpkin puree and creamy butter, this bread offers a delightful balance of sweetness and spice. It’s simple to make and yields a tender, fluffy loaf that pairs beautifully with a cup of tea or coffee.

Ingredients

Scale

Main Ingredients

  • 1 2/3 cups All Purpose Flour
  • 1 1/4 cups granulated sugar
  • 1 cup pumpkin puree (plain, not pumpkin pie puree)
  • 1/2 cup softened unsalted butter
  • 1/2 cup warm milk (heated about 30 seconds in microwave)
  • 2 large eggs (room temperature)
  • 2 tsp ground cinnamon
  • 1/4 tsp nutmeg
  • 1 tsp vanilla extract
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp kosher salt (or 1/8 tsp table salt)

Instructions

  1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to ensure it reaches the ideal temperature while you prepare the batter.
  2. Prepare Pan: Grease and flour a round cake pan or loaf pan. Coat the greased pan evenly with flour by shaking it around the pan or use parchment paper as an alternative method to prevent sticking.
  3. Mix Dry Ingredients: In one bowl, combine the flour, ground cinnamon, nutmeg, kosher salt, baking powder, and baking soda. Set this aside.
  4. Cream Butter and Sugar: In a separate large bowl, cream the softened unsalted butter and granulated sugar together using a hand mixer on high speed until light and fluffy, about 2 minutes.
  5. Add Eggs: Add the eggs one at a time to the creamed mixture, mixing well after each addition until fully incorporated.
  6. Add Pumpkin and Vanilla: Mix in the pumpkin puree and vanilla extract until combined smoothly with the wet ingredients.
  7. Combine Dry Ingredients: Gradually fold the dry ingredients into the wet mixture by hand. Mix gently and just until combined to avoid overmixing, which can affect texture.
  8. Add Warm Milk: Pour in the warm milk and stir thoroughly into the batter to achieve a smooth consistency.
  9. Pour Batter Into Pan: Transfer the batter into your prepared pan, ensuring it is evenly spread.
  10. Bake: If using a round cake pan, bake for 45-50 minutes. For a loaf pan, place the pan on a sheet tray to catch any drips and bake for 50-55 minutes. Test doneness by inserting a toothpick in the center – it should come out clean or with a few moist crumbs. Ovens vary so monitor your bread closely.
  11. Cool: Remove the bread from the oven and let it cool in the pan for 15 minutes to set before slicing and serving.

Notes

  • Use plain pumpkin puree, not pumpkin pie filling, to control sweetness and spices.
  • Room temperature eggs help achieve a smoother batter.
  • Do not overmix the batter; mixing just until combined prevents a dense loaf.
  • Warm milk ensures better incorporation with the batter and helps with texture.
  • Baking times can vary depending on oven type; always use a toothpick to test doneness.
  • Allowing the bread to cool in the pan prevents it from breaking apart.

Nutrition

Keywords: pumpkin bread, buttery pumpkin bread, pumpkin spice bread, moist pumpkin loaf, homemade bread, fall baking recipe

Find it online: https://nataliereeve.com/bread-rich-and-buttery-recipe/