Watch me make this moist and fluffy pumpkin bread from start to finish!
Happy Fall!!! My favorite season has finally arrived!! What better way to usher in the season than with this easy, moist and fluffy pumpkin bread recipe!
Pumpkin bread just reminds me so much of autumn, probably because that’s the only time I make it. I love how it leaves my kitchen smelling all heavenly, one of my favorite scents. If only I could find a decent pumpkin bread candle. Everyone I’ve smelled just had a gross artificial smell to it. So let me know if you come across a decent one.
I’ve posted this pumpkin bread recipe a few years ago on my blog but figured it was time to create a video to go along with it. It’s one of my favorite sweet bread to make and Isaac just loves this stuff! He’d eat it for breakfast, lunch, and dinner if I’d let him.
This pumpkin bread recipe is pretty simple to make and it bakes up so beautiful! It has that perfect warm cinnamony-pumpkin flavor and stays moist for days (not that it will last that long) If you’re going to be doing a lot of holiday baking gift-giving definitely add this bread to the list. And even better, it just seems to get better as the days go by.
Moist & Fluffy Pumpkin Bread
- 3 cups all-purpose flour
- 1 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/4 teaspoon all-spice
- 3/4 cup butter softened
- 2 1/4 cup sugar
- 3 eggs
- 2 cups pumpkin puree
- 2 teaspoons vanilla extract
- 1 cup buttermilk
- Preheat oven to 275 F.
- in a medium sized bowl, sift together flour, baking soda, salt, cinnamon, nutmeg, ginger, and allspice. Set aside.
- In a large bowl, cream together butter and sugar.
- Mix in eggs.
- Mix in the pumpkin puree
- Stir on vanilla extract.
- Stir in half of the dry mixture into the wet mixture just until combine.
- Stir in half of the buttermilk.
- Add in the rest of the dry mixture and then stir in the rest of the buttermilk. Be sure to stir gently and just until combined.
- Pour batter into two greased and floured loaf pans.
- Bake for 1 hour and 10-20 minutes or until golden and a toothpick inserted into the center comes out clean. Be careful not to overbake and keep in mind that the bread will continue to bake as it cools down.
- Let cool before removing from pan and slicing.
This bread freezes great!
Be careful not to overbake. Bread will continue to bake a little after it comes out of the oven.