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?
- 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.
- Combine dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt.
- 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.
- 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.
- 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.
- Fill pans with batter: Divide the batter evenly between the prepared pans and smooth the tops.
- 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.
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
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
- 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.
- Combine dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt.
- 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.
- 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.
- 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.
- Fill pans with batter: Divide the batter evenly between the prepared pans and smooth the tops.
- 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!
Martha Stewart Pumpkin Bread Loaf