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Pumpkin Bread


  • 1/2 cup unsalted butter, softened (1 stick)
  • 1/2 cup granulated white sugar
  • 1/2 cup brown sugar
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
  • 1/4 cup milk
  • 15 oz canned pumpkin (1 can)
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/4 tsp nutmeg
  • 1/2 tsp cinnamon


  1. Preheat oven to 350F.
  2. Cream softened butter and sugars.  Add eggs and beat until fluffy.  Beat in vanilla and milk.  Mix in pumpkin.
  3. Sift dry ingredients together in separate bowl.  Slowly add into the wet ingredients, mixing well.
  4. Fold into a greased loaf pan (or greased muffin tins).  Bake 55-60 minutes or until toothpick inserted into the center comes out clean. (For mini muffins, bake approx. 13 minutes.)

Recipe Notes

If your mixture begins to separate after you add the eggs and appears to curdle, don't worry. This means your eggs and butter were at different temperatures. You haven't ruined it - it will settle in the oven.