Buttery Pumpkin Bread Recipe

Name: Buttery Pumpkin Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups unbleached all-purpose flour; 1 ½ cups whole wheat flour; 1 teaspoon baking powder; 1 teaspoon salt; 1 tablespoon pumpkin pie spice; 1 cup sugar; 1 cup brown sugar; 1 ¼ cups sweet creamy butter; 1 teaspoon pure vanilla extract; 4 eggs; 1 (15 ounce) can pumpkin or 2 cups fresh pumpkin

Servings: persons

1 ½ cups unbleached all-purpose flour
1 ½ cups whole wheat flour
1 teaspoon baking powder
1 teaspoon salt
1 tablespoon pumpkin pie spice
1 cup sugar
1 cup brown sugar
1 ¼ cups sweet creamy butter
1 teaspoon pure vanilla extract
4 eggs
1 (15 ounce) can pumpkin or 2 cups fresh pumpkin

1
Preheat oven to 350.
2
In a medium bowl mix first 5 ingredients.
3
In a large bowl cream together sugars and softened butter.
4
Add vanilla & beaten eggs to creamed sugars.
5
Fold in Pumpkin.
6
Slowly add dry ingredients a little at a time mixing until blended.
7
Transfer mixture to 2 loaf pans and bake at 350 for about 50-60 minutes.
8
OR 1 silicone pan and back for 90 minute.
9
Bread is done when toothpick inserted in the center comes out clean.

1376

kcal

Calories

Fat

173

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 ½ cups unbleached all-purpose flour, 1 ½ cups whole wheat flour, 1 teaspoon baking powder, 1 teaspoon salt, and more.

Yes, Buttery Pumpkin Bread falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Buttery Pumpkin Bread

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