Dulce de Leche Pumpkin Bread
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This dulce de leche pumpkin bread is one of my favorite quick treats to bake when I'm craving something special but don't have much time. Ready in just 45 minutes from start to finish, it's the perfect weeknight dessert that tastes like you spent all day in the kitchen. Pumpkin puree is packed with vitamin A, which is great for your eyes and skin, and combined with creamy dulce de leche, it creates this incredibly moist and tender crumb that keeps everyone coming back for seconds. The recipe is simple enough that even novice bakers can nail it, and the ingredients are budget friendly staples you probably already have at home.
Ella x
Ingredients
- 250 gall-purpose flour
- 150 ggranulated sugar
- 100 gunsalted butter
- 100 gpumpkin puree
- 50 gdulce de leche
- 2 nulleggs
- 5 gbaking powder
- 1 gsalt
- 1 gground cinnamon
- ½ gground nutmeg
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Grease a 9x5-inch loaf pan and set it aside.
Tip: Use parchment paper for easy removal.
- 2
In a medium-sized bowl, whisk together the flour, sugar, baking powder, and salt.
Tip: Make sure to sift the dry ingredients for an even texture.
- 3
In a large bowl, use an electric mixer to cream the butter and sugars until light and fluffy.
Tip: This will help to incorporate air and create a tender crumb.
- 4
Beat in the eggs one at a time, followed by the pumpkin puree and dulce de leche.
Tip: Scrape down the sides of the bowl to ensure all ingredients are well combined.
- 5
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Tip: Be careful not to overmix, as this can lead to a dense bread.
- 6
Fold in the ground cinnamon and nutmeg.
Tip: This will add depth and warmth to the bread.
- 7
Pour the batter into the prepared loaf pan and smooth the top.
Tip: Make sure to fill the pan to the top for even baking.
- 8
Bake for 25-30 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Tip: Check the bread frequently during the last 10 minutes of baking to prevent overcooking.
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