Hey fellow food lovers! Nyla here, ready to bring some serious deliciousness to your kitchen! I’ve been experimenting with comfort food classics, adding a Grill Drip twist, and I can’t wait to share my latest obsession. Get ready for the most amazing Pumpkin Bread with Butter you’ve ever tasted.

It all started with a craving for something warm, comforting, and packed with flavor. One late-night kitchen experiment led to another, and before I knew it, I had created a Pumpkin Bread with Butter that was so good, it deserved to be shared with the world. The perfect balance of sweet and spicy, combined with the richness of butter, makes this Pumpkin Bread with Butter a total game-changer.

This isn’t your grandma’s plain old pumpkin bread, y’all. We’re talking about a bold, flavorful, unforgettable experience. Each bite of this Pumpkin Bread with Butter is like a warm hug for your soul. I’m so excited to bring this into your kitchen and make every meal a special occasion.

My friends went absolutely crazy over this at game night. Their expressions when they tasted this Pumpkin Bread with Butter were priceless. And I knew I needed to share this winning recipe.

So, grab your aprons, preheat your ovens, and let’s get ready to bake some magic. Welcome to my kitchen, where we’re about to turn a simple loaf into a show-stopping Pumpkin Bread with Butter masterpiece!

INGREDIENTS You Need

This Pumpkin Bread with Butter ingredient list is all about bold flavors that actually work together! Don’t be scared off by the spice – it gives the bread a delicious kick that will leave you wanting more. You can grab this during your normal shopping trip.

Here’s what you’ll need:

2 cups all-purpose flour: This forms the base of our Pumpkin loaf with butter.
1 teaspoon baking soda: Helps the bread rise beautifully.
1/2 teaspoon baking powder: Gives an extra lift for a light and airy texture.
1 teaspoon ground cinnamon: Adds that warm, comforting spice we all love.
1/2 teaspoon ground nutmeg: A touch of warmth and complexity.
1/4 teaspoon ground cloves: A little bit of spice goes a long way.
1/4 teaspoon ground ginger: Adds a zesty kick to our Pumpkin Bread with Butter.
1/2 teaspoon salt: Balances the sweetness and enhances the other flavors.
1 1/2 cups granulated sugar: Sweetens the bread perfectly.
1 cup pumpkin puree: The star of the show! Make sure it’s pure pumpkin, not pumpkin pie filling.
1/2 cup vegetable oil: Adds moisture and richness.
2 large eggs: Binds the ingredients together.
1/4 cup buttermilk: No worries if you don’t have buttermilk – I use yogurt mixed with milk all the time in my Pumpkin Bread with Butter.
1 teaspoon vanilla extract: Enhances the overall flavor profile.
1/2 cup chopped walnuts or pecans (optional): Adds a little crunch.
1/2 cup (1 stick) unsalted butter, softened: To slather on each delicious slice of Pumpkin Bread with Butter.

Ingredients for making pumpkin bread with butter including flour, spices, pumpkin puree, eggs, and butter.

This Pumpkin Bread with Butter gets its amazing taste from the combination of spices and the richness of the pumpkin puree. You can find all of these ingredients at your local grocery store, making it a super easy weeknight bake.

I love adding extra cinnamon to my Pumpkin Bread with Butter for that extra kick! Also, make sure your spices are fresh for the best flavor. Store any leftover spices in an airtight container to keep them fresh for future baking adventures! If you enjoy this combination of flavors, this Pumpkin Bread with Butter reminds me of another family favorite, Butternut Squash Gnocchi with Sausage.

Let’s Make Some!

Alright, fellow food lovers, let’s get baking! This is my favorite part of making Pumpkin Bread with Butter – watch the delicious magic happen! I’ve broken it down into easy-to-follow steps, so even kitchen newbies can succeed.

Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan. This prevents the Pumpkin loaf with butter from sticking.
In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, ginger, and salt. Make sure everything is evenly distributed for the best flavor.
In a separate bowl, combine the sugar, pumpkin puree, vegetable oil, eggs, buttermilk, and vanilla extract. Mix until well combined. This is where the Pumpkin Bread with Butter magic starts happening!
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in a tough bread.
Fold in the chopped walnuts or pecans (if using). These add a nice crunch and nutty flavor to the Pumpkin Bread with Butter.
Pour the batter into the prepared loaf pan. Spread evenly.
Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. In my kitchen, this Pumpkin Bread with Butter usually takes about 55 minutes.
Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This prevents the bread from becoming soggy.
Slice and serve with a generous slather of softened butter. Oh yes, the Buttered pumpkin bread recipe is coming together!

While your Pumpkin Bread with Butter is doing its thing, get ready for some amazing aromas! Your Pumpkin Bread with Butter should smell absolutely incredible right now. Don’t worry if your Pumpkin Bread with Butter looks a little cracked on top – that’s totally normal!

One of my favorite cooking discoveries was adding a tablespoon of molasses to the batter for an even richer flavor. If you’re feeling adventurous, give it a try!

How to Serve Up This!

People literally do happy dances when this Pumpkin Bread with Butter hits the table! It’s the perfect treat for any occasion, and there are so many ways to enjoy it. If your kids love this, they’ll go crazy for my Hasselback Butternut Squash with Feta!

Here are a few of my favorite serving suggestions:

Classic slice with butter: Sometimes, simple is best. A warm slice of Spiced pumpkin bread with butter is pure comfort.
Toasted with cream cheese: Toasting the bread brings out the flavors even more, and cream cheese adds a tangy sweetness.
French toast: Transform leftover Pumpkin Bread with Butter into a decadent French toast.
Grilled cheese sandwich: Yes, you read that right! Pumpkin Bread with Butter makes an unexpected and delicious grilled cheese sandwich.
Bread pudding: Another great way to use up leftover bread. Pumpkin Bread with Butter bread pudding is pure indulgence.
Alongside a warm beverage: This Homemade pumpkin bread and butter is perfect with a cup of coffee, tea, or hot cocoa.

This Pumpkin Bread with Butter is perfect for those weeknight dinners that need to be special! It’s also a great addition to holiday brunches, potlucks, and game nights. I love serving it with a dollop of whipped cream and a sprinkle of cinnamon.

If you’re looking for a bold flavor pairing, try serving this Pumpkin Bread with Butter with a side of crispy bacon. The salty and sweet combination is out of this world!

For a fusion variation, try adding a drizzle of maple syrup and a sprinkle of sea salt. The maple syrup enhances the sweetness, while the sea salt adds a savory counterpoint. This Pumpkin Bread with Butter reminds me of another bold flavor favorite, Butternut Squash Gnocchi with Sausage.

FAQs:

Got questions? Don’t sweat it! I’m here to help. Here are some frequently asked questions about my amazing Pumpkin Bread with Butter.

Q: Will kitchen newbies succeed with this Pumpkin Bread with Butter?
A: Absolutely! This recipe is super easy to follow, even if you’re new to baking. Just follow the instructions carefully, and you’ll be enjoying a delicious loaf in no time.

Q: What if I mess up my Pumpkin Bread with Butter? (Spoiler: it’ll still taste incredible!)
A: Don’t worry, even if your bread isn’t perfect, it will still taste amazing! Baking is all about experimenting and having fun. If your bread is a little dry, try serving it with extra butter or cream cheese.

Q: How can I prep this Pumpkin Bread with Butter for busy weeknights?
A: You can mix the dry ingredients ahead of time and store them in an airtight container. You can also measure out the wet ingredients and store them separately. When you’re ready to bake, just combine the wet and dry ingredients and bake as directed.

Q: Can I freeze this Pumpkin Bread with Butter?
A: Yes, you can! Wrap the bread tightly in plastic wrap and then in foil. It will keep in the freezer for up to 3 months. Let it thaw completely before slicing and serving.

Q: What if I don’t have buttermilk?
A: No problem! You can make a buttermilk substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Let it sit for 5 minutes before using.

Q: Can I use pumpkin pie filling instead of pumpkin puree?
A: I don’t recommend it. Pumpkin pie filling has added sugar and spices that will alter the flavor of the bread.

Q: How do I know when the bread is done?
A: Insert a wooden skewer into the center of the bread. If it comes out clean, the bread is done. If it comes out with wet batter on it, bake for a few more minutes and test again.

This Pumpkin Bread with Butter is a winner! For more weeknight winners that don’t sacrifice on taste, check out my Egg Muffins with Spinach and Feta. For more sanity-saving dinner ideas, check out Egg Muffins with Spinach and Feta!

CONCLUSION:

This Pumpkin Bread with Butter brings me so much joy because it’s a reminder that simple ingredients can create something truly special. It’s a comforting, flavorful treat that always puts a smile on my face. I hope it brings you the same joy!

My Pumpkin Bread with Butter Flavor Secrets:

Use fresh spices: Fresh spices make a huge difference in the flavor of the bread.
Don’t overmix: Overmixing can result in a tough bread. Mix until just combined.
Add a touch of molasses: Molasses adds a rich, caramel-like flavor to the bread.

Here are a few delicious Pumpkin Bread with Butter variations I’ve tested:

Chocolate Chip Pumpkin Bread: Add 1 cup of chocolate chips to the batter for a chocolatey twist.
Cranberry Walnut Pumpkin Bread: Add 1/2 cup of dried cranberries and 1/2 cup of chopped walnuts to the batter.
Maple Glazed Pumpkin Bread: Drizzle a maple glaze over the bread after it has cooled. You can find inspiration on how to make this MOIST Pumpkin Bread with Streusel Topping and Maple Glaze!

The Maple Glazed Pumpkin Bread is perfect for holiday gatherings, while the Chocolate Chip version is a hit with kids. And if you’re looking for something a little more sophisticated, the Cranberry Walnut version is a great choice.

Trust your taste buds and get creative! Baking is all about experimenting and finding what you love. I’m so excited for you to try this Pumpkin Bread with Butter and make it your own. And, if you’re really looking to shake things up, check out this Maple Pumpkin Bread with Cinnamon Butter – The Original Dish!

I can’t wait to hear about your cooking adventures! Don’t forget to share your creations with me on social media using #GrillDrip. Happy baking, fellow food lovers! This Pumpkin Bread with Butter is a win! Want to dive deeper and get some pro tips and tricks, here’s a pumpkin bread – smitten kitchen post for inspiration! Give this Pumpkin Bread with Butter a try.

Pumpkin Bread with Butter

Print Recipe

Warm and comforting, this pumpkin bread is perfectly spiced and moist, making it a delightful treat. Enjoy each slice with a generous spread of creamy butter for added richness and flavor.

Author: Nyla
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 70 minutes
Yield: 1 loaf
Category: Dessert
Method: Baked
Cuisine: American

Ingredients

Scale

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 1/2 cups granulated sugar
1 cup pumpkin puree
1/2 cup vegetable oil
2 large eggs
1/4 cup water
Butter, for serving

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
In a separate bowl, combine sugar, pumpkin puree, vegetable oil, eggs, and water.
Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
Pour batter into the prepared loaf pan.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve with butter.

Notes

For an extra touch, sprinkle some chopped walnuts or pecans on top of the batter before baking. Serve warm with a pat of softened butter or a drizzle of maple syrup.