Pumpkin Bread
210kcal
Ingredients
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 1/2 cup unsalted butter softened at room temperature
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs at room temperature
- 1 tsp vanilla extract
- 1 cup canned pumpkin puree not pumpkin pie filling
- 1/2 cup buttermilk at room temperature
Equipment
- oven
- spatula
- loaf pan
- electric mixer
Method
- Preheat the oven to 350°F. Grease a 9x5-inch loaf pan with butter or nonstick spray, then lightly dust with flour to prevent sticking.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger until evenly combined. Set aside.
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar with an electric mixer on medium speed until light and fluffy, about 2 minutes.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla and pumpkin puree until smooth.
- Alternately add the dry ingredients and buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Mix on low speed until just combined—do not overmix. The batter should be thick and slightly lumpy.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Nutrition
Calories210kcalCarbohydrates30gProtein3gFat9gSaturated Fat5gPolyunsaturated Fat0.5gMonounsaturated Fat3.5gCholesterol40mgSodium250mgPotassium120mgFiber1gSugar10gVitamin A120IUCalcium50mgIron1mg