This post is brought to you by Silk // Throw the confetti and blow those party horns… it’s the first pumpkin recipe of the season! I’m one of those people that gets ridiculously giddy this time of year when the heat of summer starts to die down and the cool, cozy feeling of fall begins to sneak in. Get ready for lots of soup and slow cooker recipes plus plenty of pumpkin and caramel apple thrown in… It’s time to start celebrating fall!
Of all the fall flavors, I have to say that pumpkin is probably my favorite. Totally cliché, I know. But the sweet aroma of pumpkin mixed with cinnamon, nutmeg, ginger, and cloves… it gets me every time. So naturally, I’m currently trying to eat just about anything and everything I can put pumpkin into. I have a few fun ideas coming up on the blog soon, but one of my favorite, go-to recipes when I need a pumpkin fix is this sweet, moist, and oh-so-delicious Pumpkin Bread!
I love cake. I love cookies, too. But put a loaf of fresh-baked sweet bread in front of me… now that’s the way to my heart!
Zucchini bread…
Banana bread…
Pumpkin bread… I love you guys from the bottom of my hungry stomach!
Okay, now that I’ve openly confessed my love for all things pumpkin, let’s get down to business. This recipe has become my go-to for a couple reasons…
First, it bakes up beautifully. About 1 hour in the oven at 350°F and out comes a loaf that is cooked evenly all the way through. Have you ever made bread where the center is still all gooey but the outsides are burned? Well, I definitely have, and it’s a total bummer. Every time I make this pumpkin bread though, each slice is perfectly moist, sweet, and typically devoured within the first 24 hours after baking. In fact, I think I accidentally ate about half of this particular loaf while cleaning the house before a lunch date with my bloggy friends Kristen and Jocelyn last week. Jocelyn chatted about her awesome cross-fit workouts while I nonchalantly brushed pumpkin bread crumbs off my shirt. Do you think they noticed? 😉
The other (and probably most obvious) reason for loving this recipe is the incredible flavor combination. Warm cinnamon, sweet brown sugar, aromatic vanilla, and the star of the show… pumpkin! You have to promise me you’ll let your taste buds give it a try!
You guys have seen me use Silk Almond Milk in all kinds of different recipes here before… french toast, biscuits, popsicles, oatmeal, and of course, smoothies.
It’s my favorite low-calorie, non-dairy product, and I always have a couple cartons in my refrigerator. About a 1/3 cup of almond milk was the perfect addition to my pumpkin bread batter to add moisture without a ton of extra sugar or calories. Now get out your loaf pans and stock up on pumpkin… it’s time to start baking!
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- 1½ cups all-purpose flour
- 1½ teaspoons cinnamon
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon baking powder
- 6 tablespoons unsalted butter, softened
- 1½ cups brown sugar
- 2 large eggs
- 1 cup unsweetened pumpkin puree
- 1 teaspoon vanilla extract
- ⅓ cup almond milk
- Preheat oven to 350°F. Spray a 9" x 5" loaf pan with cooking spray and line bottom of pan with wax paper. In a medium bowl, sift together flour, cinnamon, baking soda, salt, ginger, nutmeg, cloves, and baking powder. Set aside.
- In a large bowl, beat the butter until creamy. Add the brown sugar and beat for 4 minutes. Add the eggs, one at a time, mixing well after each addition. Then beat in the pumpkin puree. In a small bowl, stir the vanilla into the almond milk. Mix the dry ingredients into the pumpkin mixture in 3 additions on low speed, alternating with the almond milk mixture.
- Spread the batter into an even layer in the prepared pan. Bake for about 1 hour or until a toothpick inserted in the center comes out clean. Let the loaf cool in the plan for 10 minutes, then turn out onto a rack.
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Still hungry? Try these sweet recipes:
Peanut Butter Stuffed French Toast
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This conversation is sponsored by Silk. The opinions and text are all mine.
ahh pumpkin’s my favorite fall flavor as well 🙂 well it’s an all year fav for me haha loving your blog, and here’s my blog which I hope you’ll take a look at too 🙂 http://www.happybelly.org.uk
Definitely! I crave pumpkin recipes ALL year long! 🙂 Thanks so much for stopping by!
We love Silk Almond milk here too; in fact it’s the only milk my kids will drink! I love how it’s so easy to include in any kind of recipe… I can’t believe I haven’t made pumpkin bread ever and now you have me craving a slice or two! I just baked up my first pumpkin recipe this past weekend and will have to try your bread really soon…
I think you’ll really love this recipe! Happy baking! 🙂
One word… gorgeous!
That looks so moist and delicious… I can almost taste the pumpkin flavor now! I am all about pumpkin too girl.. I think I’ve opened my 4th can in like 2 weeks! Eek… obsessed with you! 🙂 Pinned1
Thank you, Krista!! I’m loving all the pumpkin deliciousness out there right now! 🙂 No shame in your 4 cans!
This may be a silly question but can I sub regular milk for the almond milk ? I would love to make this today and don’t have any Almond milk on hand.
Thanks
Yes, you can certainly use regular milk in this recipe. I hope you enjoy it as much as we do! You’ll have to let me know what you think!
Liz, I have a true love with pumpkin, too! Absolutely loving this recipe… pinned it onto the Show Stopper party board and pinning for myself. I actually have some pumpkin to use up that is sitting in the refrigerator. Can’t wait to have a ‘few’ slices!
Thank you for the pins, Gloria! I definitely have a hard time just sticking to a “few” slices of this delicious bread! 😉 So glad you could stop by!
I think I’d like to bake this in mini loafs and give as Christmas gifts…….
how long would I bake them in mini pans ?? Thanks for the help
This would be a fantastic gift idea! I haven’t tried baking them in mini pans, but I would start checking them after 30 mins. When a toothpick inserted into the center comes out clean, they’re ready to go! You’ll have to let me know how the mini loaves turn out!
I’ve made this like 3 times in the last two days. Neighbors and friends,’ my toddler and my husband have devoured it. Definitely my go to pumpkin bread recipe now! Thanks!
Yay!! I’m thrilled that you love it as much as we do! And also very glad to know I’m not the only one who devours this bread in a rather short amount of time. 🙂 Thanks so much for sharing, Katie! 🙂
I just wanted to say that this was delicious! I’m not the best at making breads but the bread was so moist and perfectly pumpkin-y. I know what I’m making for guests this holiday season! And I made this in a bread pan and a mini loaf pan and the mini loaves were done in about 20 minutes.
Yay! I’m thrilled that you enjoyed the recipe! I agree, these would make excellent gifts for the holidays! And thank you for the mini loaf pan tip! 🙂
Do you HAVE to use a mixer? Or will an egg beater and a Popeye arm do the trick?
Haha, I love it! A Popeye arm should definitely do the trick. 😉 Hope you enjoy the recipe, and let me know what you think!
I openly admit I am not a fan of pumpkin. The seeds are okay and the Halloween jack o lanterns are adorable. Pumpkin meat not so much. Anyway, my daughter (23) tried this recipe two weeks ago. She asked me taste a piece of this new bread/cake. Well, all I can say is OMG. This was great it didn’t have any over powering flavor of pumpkin. All the flavors came together creating a tasty treat with hints of each spice and pumpkin. Thanks again for a great treat!
Yes! This made my day, Debbie! I know that there are some people who just don’t love pumpkin like I do, and hearing that you were wowed by this recipe is a huge compliment! Thank you so much for sharing, and go ahead and have another piece for me, okay? 🙂
I just made this in the mini version and I checked it after 30 min…it was perfectly done. Wrapping them up and giving them to the ladies that I visit teach as a gift!! Thank you so much!!
What lucky friends you have! I bet they are going to love your little treats. Thank you so much for sharing your baking time of the mini’s, and I hope you enjoy a slice or two for me! Have a wonderful weekend, Karen. 🙂
Hi-
recipe sounds awesome. could I try this with Almond flour/meal?
Thanks!
Erin
Hey Erin! I haven’t tried this with almond flour or meal, so you’ll have to let me know how it turns out! Hope you enjoy! 🙂
Hi! This looks very yummy and I can’t wait to try it. Do you know though how one cup of pumpkin puree translated in grams? Thanks in advance! 🙂
Hi Adriane! I’m not sure on the conversion… Google would be the first place I would look. I hope you enjoy recipe! 🙂
OMG…..Liz!! I made this bread for Thanksgiving and I had NOTHING left!! I just made another one, doubled the recipe and added a walnut streusel topping and I am in heaven again!! This is the BEST pumpkin bread I have ever made!! This recipe has a permanent spot in my recipe folder 🙂
This makes me so happy, Karen! I LOVE hearing what you guys think of my recipes! Especially when they’re a home run. 😉 That walnut streusel topping you mentioned… I need to try that ASAP! Thank you so much for stopping by to share your feedback! Have a little slice for me next time you make it!
This pumpkin bread is absolutely delicious! Moist and flavorful. A keeper!
Yay!! I’m so happy to hear you enjoyed it! I really think is the most moist, delicious sweet bread I’ve ever tasted. Thank you for sharing your feedback! 🙂
This bread was amazing! It’s really moist and is absolutely incredible. Next time I’m going to add a little bit less ginger but it was great and didn’t even last the full day in my house!
FINALLY. I have loved pumpkin since I was a kid – long before it became so popular. (Yes, I’m aware that I sound like some kind of weird pumpkin hipster.) I’ve been searching for the perfect pumpkin bread recipe for probably 15 years. I’ve tried some good ones and some not so good ones and I’ve always felt like there had to be better out there…and this is it! My go-to pumpkin bread recipe, at last! Thank you!