Velvet Pumpkin Bread
Velvet Pumpkin Bread is the ultimate autumn-inspired treat, offering a perfectly moist and tender crumb with a rich pumpkin flavor that's enhanced by a blend of warm spices like cinnamon, nutmeg, and ginger. This easy-to-make recipe combines pantry staples like all-purpose flour and brown sugar with the creamy goodness of pumpkin puree and buttermilk for an irresistibly soft texture, while optional chopped pecans or walnuts add a delightful crunch. Ideal for breakfast, dessert, or as a cozy snack, this homemade pumpkin bread bakes to golden perfection in just one hour. Whether paired with your favorite fall beverage or served as a holiday gift, this flavorful loaf is sure to become a seasonal favorite. Perfect for pumpkin spice lovers and a must-try for anyone seeking the best pumpkin bread recipe this season!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.5 cups brown sugar, packed
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 0.5 teaspoons salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 0.5 teaspoons ground ginger
- 1.75 cups pumpkin puree
- 0.75 cups vegetable oil
- 3 large eggs
- 2 teaspoons vanilla extract
- 0.25 cups buttermilk
- 0.5 cups chopped pecans or walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
In a medium bowl, sift together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground ginger. Mix until well combined.
In a large bowl, whisk together the pumpkin puree, vegetable oil, eggs, vanilla extract, and buttermilk until smooth.
Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula or wooden spoon. Do not overmix; stop when just combined.
If using, fold in the chopped pecans or walnuts for added texture and flavor.
Pour the batter evenly into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Remove the bread from the oven and allow it to cool in the pan for 10 minutes. Then, carefully transfer it to a wire rack to cool completely.
Slice and serve your Velvet Pumpkin Bread. Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
4688 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 228.5 g | 293% | |
| Saturated Fat | 35.8 g | 179% | |
| Polyunsaturated Fat | 104.2 g | ||
| Cholesterol | 573 mg | 191% | |
| Sodium | 3704 mg | 161% | |
| Total Carbohydrate | 638.2 g | 232% | |
| Dietary Fiber | 27.9 g | 100% | |
| Total Sugars | 418.1 g | ||
| Protein | 56.7 g | 113% | |
| Vitamin D | 3.9 mcg | 19% | |
| Calcium | 480 mg | 37% | |
| Iron | 22.3 mg | 124% | |
| Potassium | 1820 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
