Pumpkin Bread with Whipped Cinnamon Butter
Homemade pumpkin bread is a delicious fall treat. Serving it with whipped cinnamon butter makes it truly irresistible!
Print
Pin
Servings: 1 loaf
Ingredients
- 2 cups all-purpose flour, unbleached
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoon pumpkin pie spice
- ¾ cup granulated sugar
- ¾ cup light brown sugar, packed
- 3 large eggs, room temperature
- ¾ cup light olive oil or vegetable oil
- 2 cups canned pumpkin pureé
Instructions
- Preheat oven to 350°
- Grease a 9 x 5" loaf pan with butter and lightly dust with flour.
- Sift flour, baking powder, baking soda, salt, pumpkin pie spice, and granulated sugar in a large bowl.
- Whisk the light brown sugar, room temperature eggs, oil, and canned pumpkin in a medium bowl.
- Add the wet ingredients to the dry ingredient and whisk until smooth.
- Pour the batter into the prepared loaf pan.
- Bake for 30 minutes. Cover with aluminum foil and continue baking for 30-40 minutes, until a toothpick inserted into the center comes out clean.
- Allow to cool slightly in the pan, and then cool completely on the counter before serving.
Notes
Store covered on the counter-top for 1 week, do not refrigerate.
Pumpkin bread tastes bests on day 2.
Nutrition
Calories: 225kcal
