Ingredients
Scale
- 1 ⅔ cup all-purpose flour
- 1 ¼ cup granulated sugar
- 1 cup pumpkin puree (plain, not pumpkin pie filling)
- ½ cup softened unsalted butter
- ½ cup warm milk
- 2 large eggs, room temperature
- 2 tsp ground cinnamon
- 1 tsp vanilla extract
- ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp nutmeg
- ¼ tsp kosher salt (or ⅛ tsp table salt)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a loaf or round cake pan.
- In a bowl, whisk together flour, cinnamon, baking powder, baking soda, nutmeg, and salt.
- In another bowl, cream butter and sugar with a hand mixer until fluffy, about 2 minutes.
- Add eggs and mix until incorporated, then add pumpkin puree and vanilla extract, mixing well.
- Fold in dry ingredients until just combined, then add warm milk and mix until smooth.
- Pour batter into prepared pan and bake. For a cake pan: 45–50 minutes. For a loaf pan: 50–55 minutes, or until a toothpick comes out clean.
- Let cool 15 minutes in the pan, then remove and cool another 15 minutes before slicing. Enjoy!
Notes
- Do not overbake; a few crumbs on a toothpick is fine as bread continues to cook while resting.
- Use parchment paper for easy removal from pan.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian