Ingredients
- 1 2/3 cups all-purpose flour
- 1 1/4 cups granulated sugar
- 1 cup pumpkin purée (not pumpkin pie filling)
- 1/2 cup unsalted butter, softened
- 1/2 cup warm milk
- 2 large eggs, room temperature
- 2 tsp ground cinnamon
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp ground nutmeg
- 1/4 tsp kosher salt (or 1/8 tsp table salt)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a loaf pan or round cake pan.
- Whisk together flour, cinnamon, baking powder, baking soda, nutmeg, and salt in a bowl. Set aside.
- In another bowl, beat butter and sugar with a hand mixer until light and fluffy, about 2 minutes.
- Add eggs and mix until incorporated. Stir in pumpkin purée and vanilla extract.
- Fold in dry ingredients until just combined. Mix in warm milk until smooth.
- Pour batter into prepared pan.
- Bake in a round cake pan for 45–50 minutes or in a loaf pan for 50–55 minutes, until a toothpick comes out mostly clean.
- Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Add a streusel topping for a crunchy finish.
- Stir in pecans, walnuts, or chocolate chips for variety.
- Glaze with cream cheese or maple glaze once cooled.
- Bake in mini loaf pans (25–30 minutes) for gifting.
- Turn into muffins by baking at 350°F for 18–22 minutes.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 24g
- Sodium: 170mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg
