Pumpkin Bread Recipe

I have been in the baking mood – especially for pumpkin recipes!! 🙂 Fall is here, and Thanksgiving is right around the corner. Earlier this week, I gathered ingredients to make The BEST Pumpkin Bread with Brown Butter Maple Icing recipe from The Domestic Rebel. I have changed the name because I didn’t actually make the icing for the bread. I chose to just top my slice (or two – or three!!) with some butter. It turned out so great!! It was very moist and delicious. I bet the icing would be good too, and I will try that next time. Click here for the original recipe from The Domestic Rebel.

Click here for the recipe for Pumpkin Cream Cheese Bars that I made earlier this month. They are yummy too! 🙂 It worked out so nicely that I needed 1 cup of pumpkin puree for this recipe, and I had that amount leftover from the Pumpkin Cream Cheese Bars recipe! Happy baking! Let me know what you think!! 🙂

Pumpkin Bread Recipe
Prep time:
Cook time:
Total time:
Ingredients
  • ½ cup butter, softened
  • 1 cup dark brown sugar
  • 1 cup canned pumpkin puree (the puree, NOT pumpkin pie filling!)
  • 2 eggs
  • 1 ½ tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground nutmeg
  • ¼ tsp ground cloves
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 ½ cups all-purpose flour
Instructions
  1. Preheat oven to 350 degrees F. Grease a 9″ loaf pan with cooking spray and set aside.
  2. In a small bowl mix flour, cinnamon, ginger, nutmeg, cloves, baking powder, baking soda and salt. Set aside.
  3. Use mixer to beat softened butter. Then add in brown sugar, pumpkin puree and eggs. Mix well.
  4. Add dry ingredients to the batter and blend together.
  5. Pour the mixture into the prepared pan. Bake for approx. 40-50 minutes or until a toothpick inserted near the center comes out mostly clean. 6.Cool for about 15 minutes, then carefully remove it from the pan and transfer to a wire rack to cool completely. Store in refrigerator.

 

 

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