Vanilla Pumpkin Bread
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This vanilla pumpkin bread is my go to recipe whenever I'm craving something warm and comforting. It comes together in just 45 minutes total, making it perfect for a weeknight treat or last minute gathering. The pumpkin puree adds natural sweetness and fiber, so you can feel good about indulging. What I love most is how simple it is to make with basic pantry staples, yet it tastes like you spent hours in the kitchen. The hint of vanilla combined with cinnamon and nutmeg creates such a cozy, inviting flavor that your whole house will smell amazing.
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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