Vanilla Pumpkin Bread
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
Moist and aromatic vanilla pumpkin bread, perfect for a fall morning.
Ella x
Ingredients
- 250 gall-purpose flour
- 200 ggranulated sugar
- 100 gbrown sugar
- 150 gunsalted butter
- 150 gpumpkin puree
- 2 nulllarge eggs
- 10 mLplain vanilla extract
- 10 gbaking powder
- 5 gsalt
- 2 gground cinnamon
- 1 gground nutmeg
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F).
Tip: Make sure to adjust the rack for even baking.
- 2
In a medium bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg.
Tip: Don't forget to sift the dry ingredients for an evenly textured bread.
- 3
In a large bowl, cream together butter and sugars until light and fluffy.
Tip: Take your time and ensure the mixture is well combined.
- 4
Add eggs one at a time, beating well after each addition.
Tip: Don't overmix the batter, as this can result in a dense bread.
- 5
Stir in pumpkin puree, vanilla extract, and dry ingredients until just combined.
Tip: Be careful not to overmix, as this can develop the gluten in the dough.
- 6
Pour the batter into a greased 9x5-inch loaf pan.
Tip: Don't forget to grease the pan for a smooth release.
- 7
Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Tip: Keep an eye on the bread after 35 minutes, as the baking time may vary depending on your oven.
- 8
Remove the bread from the oven and let it cool in the pan for 5 minutes.
Tip: This will help the bread retain its moisture.
- 9
Transfer the bread to a wire rack and let it cool completely before slicing.
Tip: Be patient, as the bread will be more tender after a few hours of cooling.
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