This Pumpkin Bread Recipe is very moist and has awesome pumpkin and spice flavor. I sprinkle the top with a dusting of cinnamon and sugar to give it a sweet crunchy top.
The nuts are optional. I use hickory nuts, since we have them in abundance on our property. Oh, and for chocolate lovers like me, add chocolate chips for a little bonus.
With quick breads, the flavors are more intense if you eat them the day after they are baked. I cover my bread, in the loaf pan on the counter, with a dish towel over night to let the flavors develop.
I make several of these at a time, wrap them up, and freeze them to enjoy later in the year. I wrap them in a layer of plastic wrap, then a layer of foil and label with the name and date with a permanent marker.
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Pumpkin Bread Recipe
Ingredients for Pumpkin Bread:
1/2 cup butter
1/2 cup pure cane sugar
1/2 cup light brown sugar
2 eggs
1 teaspoon pure vanilla extract
1 1/2 cup canned pumpkin
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1/8 teaspoon ground nutmeg
1/8 teaspoon sea salt
3/4 cup + 1 tablespoon buttermilk
1/2 cup chopped walnuts, hickory nuts, and/or chocolate chips (optional)
Instructions for Pumpkin Bread:
Preheat oven to 350 degrees F. Beat butter in large bowl with an electric mixer set at medium speed until light and fluffy. Add granulated sugar and light brown sugar; beat well. Add eggs and vanilla; beat until well blended. Add pumpkin, and beat on high speed for 30 seconds.
Combine flour, baking powder, baking soda, cinnamon, pumpkin pie spice, ground nutmeg, and sea salt. Add flour mixture to butter/pumpkin mixture, alternately with buttermilk, ending with flour mixture. Add walnuts, hickory nuts, or chocolate chips to batter, mix well.
Pour batter evenly into greased loaf pan. Sprinkle with cinnamon and sugar. Bake until a toothpick inserted near the center comes out clean, about 50-60 minutes.
Cool bread in pan on wire rack.
- 1/2 cup butter
- 1/2 cup pure cane sugar, plus extra to sprinkle on top
- 1/2 cup light brown sugar
- 2 eggs
- 1 teaspoon pure vanilla extract
- 1 1/2 cup canned pumpkin
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon, plus extra to sprinkle on top
- 1 teaspoon pumpkin pie spice
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon sea salt
- 3/4 cup + 1 tablespoon buttermilk
- 1/2 cup chopped walnuts, hickory nuts, and/or chocolate chips (optional)
- Preheat oven to 350 degrees F. Beat butter in large bowl with an electric mixer set at medium speed until light and fluffy. Add granulated sugar and light brown sugar; beat well. Add eggs and vanilla; beat until well blended. Add pumpkin, and beat on high speed for 30 seconds.
- Combine flour, baking powder, baking soda, cinnamon, pumpkin pie spice, ground nutmeg, and sea salt. Add flour mixture to butter/pumpkin mixture, alternately with buttermilk, ending with flour mixture. Add walnuts, hickory nuts, or chocolate chips to batter, mix well.
- Pour batter evenly into greased loaf pan. Sprinkle with cinnamon and sugar. Bake until a toothpick inserted near the center comes out clean, about 50-60 minutes.
- Cool bread in pan on wire rack.
- With quick breads, the flavors are more intense if you eat them the day after they are baked. I cover my bread, in the loaf pan on the counter, with a dish towel over night to let the flavors develop.
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