Light & Moist Pumpkin Bread

How’s it going my friends ?

Are you a fan of Bread ? Are you a fan of all things pumpkin ? If your answers are yes and yes then this Pumpkin Bread recipe is just the thing you need right now.

What is Pumpkin Bread ?

I can’t speak for all pumpkin breads, mostly because they are not very talkative, but this recipe specifically is a cross between classic loaf of bread and a pound cake.

I’ll explain. The crust is very crispy, unlike a loaf cake. As you can see from the photos it’s very rugged and has bread-like feel to it. The inside is very fluffy, moist and sweet, unlike a regular loaf of bread and more like a loaf cake.

It’s a perfect coffee companion. So, once you make this, cut your self a slice, spread a little butter or cream cheese on top and have yourself a grand time.

How to make Pumpkin Bread ?

Ingredients

Just like any classic cake recipe, you’re gonna need some fats, sugar, flour and eggs. Plus a few more things. Here is the full list of ingredients.

Melted Butter: this is one of the main things that makes this cake very moist. As a solid fat, butter is very well suited for baking. It add flavor, and has a melting point that is just around body temperature. That’s precisely why, cookies and cakes tend to give you that “melt in your mouth feeling”. Plus, it tastes amazeballs.

White Sugar & Brown Sugar: pretty self explanatory. White sugar sweetens and brown sugar adds depth of flavor. Sugar tends to bind with moisture (eggs, milk, water etc.) and thus locks it into the cake so that your baked cake doesn’t turn dry too quickly. Plus it add tenderness, color and lots of flavor.

Sweet Condensed Milk: a very common ingredient in baking. Condensed milk add tenderness, moisture and flavor to this pumpkin loaf. I wouldn’t substitute it in this recipe, trust me.

Pumpkin puree: the star of the show. Use pumpkin puree, not pie filling.

Whole milk: Adds more natural fat and moisture to the batter.

Apple cider vinegar + baking soda: I list these 2 ingredients together because they work so well with each other. I explain. When these two ingredients are mixed together, they trigger a chemical reaction that creates a little of air bubbles in the batter. Hence making this pumpkin loaf very light.

All purpose flour: the bedrock of any baking recipe.

Salt: for flavor.

Instructions

1. Add to a large bowl your melted butter, brown sugar, white sugar, vanilla extract and condensed milk. Using a whisk, of a hand mixer, mix until fully combined. Your mixture should be very light.
2. Add one egg at a time and mix until fully incorporated.
3. Add in your pumpkin puree, whole milk and vinegar. Mix again.
4. Mix your dry ingredients together and add to your wet ingredient bowl. Using a spatula, carefully fold in your cake batter. Make sure that you continue mixing it in by hand until all dry and wet are perfectly combined.
5. Line a 12×4.5 loaf tin (see notes) with parchment paper or brush with oil and dust with flour. Pour your batter into the tin an carefully spread it. OPTIONAL : drizzle 2 tbsp of white sugar on top of your cake batter to get a crispy sugary crust.
6. Bake for 60 to 75 minutes @375F. To make sure that your cake is done, poke it with a toothpick in the middle, if it comes out clean, then you’re good to go. Serve & Enjoy.