Introduction
There are few scents more comforting than warm spices mingling with sweet pumpkin, and this recipe delivers the ultimate autumn treat: Rich and Buttery Pumpkin Bread. Unlike drier versions, this loaf relies on a generous blend of melted butter and vegetable oil, ensuring a moist crumb that stays tender for days. Originating from American home baking traditions, this bread is a staple during the harvest season, perfect for holiday breakfasts or cozy afternoon coffee breaks. This particular recipe enhances the classic flavor profile with a deep, buttery richness that truly sets it apart.
Ingredients
- 2 cups (250g) All-Purpose Flour
- 1 cup (200g) Granulated Sugar
- 1/2 cup (100g) Packed Brown Sugar
- 1 teaspoon Baking Soda
- 1/2 teaspoon Baking Powder
- 1 teaspoon Salt
- 2 teaspoons Ground Cinnamon
- 1 teaspoon Ground Nutmeg
- 1/2 teaspoon Ground Cloves
- 1 15-ounce can (425g or 1 3/4 cups) Pure Pumpkin Purée (not pumpkin pie filling)
- 2 large Eggs
- 1/2 cup (120ml) Vegetable Oil
- 1/2 cup (113g or 1 stick) Unsalted Butter, melted and slightly cooled
Step-by-step Preparation
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch (23×13 cm) loaf pan, or line it with parchment paper for easy removal.
Tip: Greasing and flouring ensures the rich, buttery crust doesn’t stick and releases cleanly. - Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, both sugars, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Ensure there are no lumps of brown sugar and the spices are evenly distributed.
- Mix Wet Ingredients: In a separate medium bowl, whisk together the pumpkin purée, eggs, vegetable oil, and the melted butter until fully combined. Make sure the melted butter is not hot, as it could scramble the eggs.
Tip: Using both oil and butter provides the best texture—oil for moisture and butter for flavor. - Combine Mixtures: Pour the wet ingredients into the dry ingredients bowl. Mix gently with a spatula or wooden spoon until just combined. Be careful not to overmix; overmixing develops gluten, resulting in a tougher bread. A few streaks of flour are acceptable.
- Bake the Loaf: Pour the batter into the prepared loaf pan and smooth the top. Bake for 55 to 65 minutes. Check for doneness by inserting a long toothpick into the center; it should come out clean or with a few moist crumbs attached.
Tip: If the top browns too quickly, loosely tent the loaf with aluminum foil during the last 15 minutes of baking. - Cool Completely: Allow the bread to cool in the pan for 10–15 minutes before carefully inverting it onto a wire rack. Let the bread cool completely before slicing. Slicing too early can cause the bread to collapse or appear gummy.
Nutritional Information
Pumpkin bread, especially this rich and buttery version, is calorie-dense but offers seasonal nutrients. Based on 12 servings per loaf, each slice contains approximately 300–350 calories. It is a good source of Vitamin A (from the pumpkin) and provides dietary fiber. Due to the high sugar and fat content, it is best enjoyed in moderation as a treat.
Storage
Store leftover pumpkin bread tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate the wrapped loaf for up to one week. Pumpkin bread freezes exceptionally well; wrap the cooled loaf tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months. Thaw overnight at room temperature before serving. Reheating slices briefly in the microwave or toaster oven restores a fresh, warm texture.
Conclusion
This Rich and Buttery Pumpkin Bread is truly the perfect embodiment of fall comfort. Serve it warm with a dusting of powdered sugar, or elevate it further with a simple cream cheese glaze. For variations, try folding in 1 cup of chopped walnuts or pecans, or a half cup of mini chocolate chips before baking. Enjoy this moist, flavorful loaf with a hot mug of coffee or tea—it’s destined to become your favorite autumn tradition.