Martha Stewart Pumpkin Bread​ Loaf

Martha Stewart Pumpkin Bread​ Loaf

This delicious Martha Stewart Pumpkin Bread is the perfect fall treat! It’s quick, easy, and full of warm spices that create a moist, flavorful loaf. With common ingredients like pumpkin and cinnamon, you can easily whip up this comforting bread to enjoy as a snack or dessert.

Recipe Ingredients:

  • Unsalted butter, room temperature, for pans
  • 3 ¼ cups all-purpose flour
  • 3 teaspoons baking powder
  • ½ teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • ½ teaspoon freshly grated nutmeg
  • ¼ teaspoon ground allspice
  • ¾ teaspoon coarse salt
  • 1 15-ounce can pure pumpkin
  • 1 cup granulated sugar
  • 1 cup packed dark-brown sugar
  • 4 large eggs
  • 12 tablespoons (1 ½ sticks) unsalted butter, melted
  • ½ cup low-fat buttermilk

How To Make Pumpkin Bread​ Loaf?

  1. Preheat oven and prepare loaf pans: Preheat the oven to 350°F (175°C). Butter two 8 1/2-by-4 1/2-inch (21.5 x 11.5 cm) loaf pans.
  2. Combine dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt.
  3. Beat pumpkin puree and sugars: In a separate bowl, beat together pumpkin puree and both sugars with an electric mixer for 2 to 3 minutes until combined.
  4. Add eggs and butter: Add eggs and melted butter to the mixture and beat until well combined, scraping down the sides of the bowl as needed.
  5. Add flour mixture and buttermilk: With the mixer on low, add the dry ingredients in two batches, alternating with the buttermilk, starting and ending with the flour. Beat until fully combined.
  6. Fill pans with batter: Divide the batter evenly between the prepared pans and smooth the tops.
  7. Bake: Bake, rotating once, for 70 to 80 minutes for large loaves or 45 minutes for small loaves, until a cake tester inserted into the center comes out clean. Transfer to a wire rack and cool for 10 minutes. Turn out of pans, then re-invert onto the rack to cool completely.
Martha Stewart Pumpkin Bread​ Loaf

Recipe Tips:

  • Use Room Temperature Ingredients: Make sure your butter, eggs, and buttermilk are at room temperature. This helps the batter mix more evenly, creating a smoother texture.
  • Don’t Overmix the Batter: Mix the ingredients until just combined. Overmixing can make the bread dense and tough.
  • Check the Bread Early: Start checking the bread 10 minutes before the suggested baking time. Ovens can vary, and you don’t want it overbaked.
  • Cool in the Pan First: Let the bread cool in the pan for 10 minutes before removing it. This helps it hold its shape and prevents it from breaking.
  • Add Nuts or Chocolate: For extra flavor, try adding walnuts, pecans, or chocolate chips to the batter. They’ll add a nice crunch and sweetness!

How To Store Leftovers?

  • Refrigerate: Let the leftover pumpkin bread cool to room temperature. Then, wrap it tightly in plastic wrap or foil and store it in the fridge for up to 1 week.
  • Freeze: If you want to freeze the pumpkin bread, wrap it well in plastic wrap and then foil. It will stay fresh for up to 3 months in the freezer. To thaw, leave it at room temperature for a few hours or overnight before serving.

Nutrition Facts

Serving Size: 1 slice (60g)

  • Calories: 178
  • Total Fat: 7g
  • Saturated Fat: 1g
  • Cholesterol: 10mg
  • Sodium: 276mg
  • Potassium: 0mg
  • Total Carbohydrate: 30g
  • Dietary Fiber: 1g
  • Sugars: 18g
  • Protein: 2g

Check out More Recipes:

Martha Stewart Pumpkin Bread​ Loaf

Difficulty:BeginnerPrep time: 18 minutesCook time:1 hour 10 minutesRest time: 10 minutesTotal time:1 hour 38 minutesServings:8 servingsCalories:178 kcal Best Season:Suitable throughout the year

Description

This delicious Martha Stewart Pumpkin Bread is the perfect fall treat! It’s quick, easy, and full of warm spices that create a moist, flavorful loaf. With common ingredients like pumpkin and cinnamon, you can easily whip up this comforting bread to enjoy as a snack or dessert.

Ingredients

Instructions

  1. Preheat oven and prepare loaf pans: Preheat the oven to 350°F (175°C). Butter two 8 1/2-by-4 1/2-inch (21.5 x 11.5 cm) loaf pans.
  2. Combine dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt.
  3. Beat pumpkin puree and sugars: In a separate bowl, beat together pumpkin puree and both sugars with an electric mixer for 2 to 3 minutes until combined.
  4. Add eggs and butter: Add eggs and melted butter to the mixture and beat until well combined, scraping down the sides of the bowl as needed.
  5. Add flour mixture and buttermilk: With the mixer on low, add the dry ingredients in two batches, alternating with the buttermilk, starting and ending with the flour. Beat until fully combined.
  6. Fill pans with batter: Divide the batter evenly between the prepared pans and smooth the tops.
  7. Bake: Bake, rotating once, for 70 to 80 minutes for large loaves or 45 minutes for small loaves, until a cake tester inserted into the center comes out clean. Transfer to a wire rack and cool for 10 minutes. Turn out of pans, then re-invert onto the rack to cool completely.

Notes

  • Use Room Temperature Ingredients: Make sure your butter, eggs, and buttermilk are at room temperature. This helps the batter mix more evenly, creating a smoother texture.
  • Don’t Overmix the Batter: Mix the ingredients until just combined. Overmixing can make the bread dense and tough.
  • Check the Bread Early: Start checking the bread 10 minutes before the suggested baking time. Ovens can vary, and you don’t want it overbaked.
  • Cool in the Pan First: Let the bread cool in the pan for 10 minutes before removing it. This helps it hold its shape and prevents it from breaking.
  • Add Nuts or Chocolate: For extra flavor, try adding walnuts, pecans, or chocolate chips to the batter. They’ll add a nice crunch and sweetness!
Keywords:Martha Stewart Pumpkin Bread​ Loaf

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