The Perfect Pumpkin Bread

The Perfect Pumpkin Bread

It’s October!

It may not be the nice October that I am used to but… ITS FREAKING OCTOBER!

You know what that means, the start of the baking season. Even better? Cooler weather! Well kind of. It rained the past two days and do you know the first thing I did when I saw raindrops falling from the sky?

I went to the grocery store, bought a bunch of pumpkins and buttaaaa.

Oh yeah, you know I’m serious when I bust out my trusty friend butter. I mean why not tis the season right? When are you going to need that beach body again? WHO CARES!

The Perfect Pumpkin Bread The Perfect Pumpkin Bread

What’s so great about this recipe is I honestly had no idea what would make a moist pumpkin bread. All the pumpkin bread recipes I have tried before have been just so dry and flavorless. Then I just added a bunch of ingredients together (I made sure to write it down for you guys), treated it like my banana bread and bam pumpkin bread. Secret ingredient? Condensed milk. Even better? More butter! Oh yeah, you knew that was coming 🙂

The Perfect Pumpkin Bread

Try this recipe out, it’s so EASY and if you don’t like it… Well then, I honestly don’t know what else to tell you, aside from the fact that you don’t know what you are missing out on!

Enjoy!

The Perfect Pumpkin Bread

Ingredients

1 ¼ cup Pumpkin Pure
½ cup granulated sugar
½ cup brown sugar
1/3 cup Condensed milk
½ cup butter, softened
2 eggs
1 teaspoon pumpkin spice
1 teaspoon salt
¼ teaspoon cinnamon
2 ½ teaspoons pure maple syrup
1 cup flour
1 teaspoon baking soda
1 teaspoon baking power

Directions

Preheat oven to 350 degrees F. Lightly coat 2 5 ¾ inch mini loaf pans with nonstick spray or line the loaf pans with parchment paper.

In a large bowl, cream together the butter, milk, eggs, salt and sugar. Add the pumpkin pure and vanilla. In another bowl sift together the flour, pumpkin spice, cinnamon, baking powder, and baking soda.

Add the dry ingredients to the wet ingredients and mix until the batter is no longer lumpy.

Scoop the batter evenly into the loaf pans.

Place into over and bake for 35-40 minutes, or until tester inserted in the center comes out clean. Remove from oven and let cool for 5 minutes before wrapping in foil.

Wrap in foil and set in the fridge for an hour or more. Serve with butter or just eat it plain.

Enjoy!

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13 Comments Add yours

  1. Dan Antion says:

    This was a perfect post until 16 characters from the end. “or just eat it plain” whaaaaa? no, no. Butter please 🙂

    1. juliewold says:

      Yes! Totally agree!

  2. hooklineandinkwell says:

    Looks delicious!

    1. juliewold says:

      Thank you! Hope you get to try this recipe soon!

      1. hooklineandinkwell says:

        You are wwelcome! Me too 😀

  3. Hayle says:

    This looks so delicious!!!! 😀

    1. juliewold says:

      Thank you! It’s definitely tasty. Took 2 loaves to work and both were gone within one hour! Hope you get to try this recipe soon 🙂

  4. This looks super yummy! I’m gonna give this a try tomorrow!

    1. juliewold says:

      Awesome!! Let me know how it turns out! I promise you won’t be disappointed 🙂

  5. indepthwoman says:

    I love anything pumpkin!! That looks so good!!! Do you use pumpkin butter on your meats or sauces?

    1. juliewold says:

      Thank you! I don’t think I have ever used pumpkin butter but sounds delicious!

      1. indepthwoman says:

        It is, you put it on some salmon or chicken the last few minutes under the broiler and its heaven😊…you can even put it on turkey too!

  6. muslimah27 says:

    Mmm… pumpkin bread! Fun project that will be put into action. Yummy

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