Pumpkin Bread Recipe
My favorite pumpkin bread recipe with Fall spices and just a little bit of richness.
Meghan McMorrow | Fox and Briar
All Purpose Flour
Spooned and leveled
not pumpkin pie filling
unsalted butter (1 stick)
Preheat oven to 325 degrees Fahrenheit.
Liberally grease a loaf pan with butter, set aside.
Add all dry ingredients to a sifter or fine mesh sieve. Sift into a bowl.
In a second bowl, whisk together all wet ingredients until well mixed.
Add the dry ingredients to the wet ingredients. Using a mixing spoon or rubber spatula, quickly mix the dry and wet ingredients together until just mixed. Leave a few lumps, and do not over mix.
Pour the pumpkin bread batter into the prepared loaf pan and place in the oven. Bake for 60-75 minutes, or until a toothpick inserted in the center of the loaf comes out clean.
Cool in the pan for up to ten minutes, then turn loaf out onto a wire rack and allow to cool completely before cutting.
Once cool, pumpkin bread can be stored, covered, for up to three days.
It is important to mix the dry and wet ingredients separately, and then combine them and stir just until mixed. Leave a few lumps. Over mixing the batter will result in a tough bread.
For best results, sift the dry ingredients to help them combine and make them easier to mix into the wet ingredients. I just use a
fine mesh sieve
Use a toothpick to check for doneness. Near the end of baking time, insert a toothpick into the center of the bread. When it comes out clean, the bread is done.
Nutritional information is an estimate for your convenience. If you have strict nutritional needs, please do your due diligence to make sure this recipe fits your needs.
Did you like this recipe?
Please comment, rate and share! And don’t forget to tag me on Instagram
AND #foxandbriar so I can see what you made!
Meghan McMorrow | Fox and Briar www.foxandbriar.com