Homemade Pumpkin Bread
- Yield 12
- Prep 15 minutes
- Total 15 minutes
Homemade Pumpkin Bread is a breakfast recipe on Avoteb. The yield on the card is 12. Plan on 15 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 12 servings
- 1 3/4 cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 3/4 teaspoon fine sea salt
- 1 cup granulated white sugar
- 1/2 cup packed light brown sugar
- 1/2 cup melted butter
- 1 cup pumpkin purée
- 2 large eggs
- 1 teaspoon vanilla extract
Method
Prepare oven and bread pan. Warm oven to 350°F. Line a 9 x 5-inch bread pan with parchment or mist with cooking spray.
Stir the dry ingredients. In a medium mixing bowl, whisk together the flour, pumpkin pie spice, baking soda, cinnamon, baking powder and salt until combined. Keep nearby.
Stir the sugars and wet ingredients. In a separate large mixing bowl, whisk together the granulated sugar, brown sugar and melted butter until evenly combined. Tip in in the pumpkin purée, eggs and vanilla and stir until evenly combined.
Mix the wet and dry ingredients. Tip in the dry ingredients to the wet ingredients and stir until they are just combined and no dry streaks remain. (Try to avoid over-mixing!)
Roast Tip the batter into the prepared bread pan, and smooth the top of the batter so that it is even. Roast for 50-60 minutes, or until a toothpick inserted in the middle of the loaf comes out clean.
Cool. Move the pan to a wire baking rack and let the bread cool for 10 minutes. Then run a knife around the edges of the bread and carefully invert the bread onto the wire baking rack to continue cooling for 5-10 more minutes. Then slice, serve and enjoy!
