This Soft Pumpkin Milk Bread recipe embodies the essence of fall, combining the warm spices of pumpkin spice flavors with the rich, creamy texture of milk.
Ingredients
Scale:
3 ½ cups all-purpose flour, sifted
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
½ teaspoon ground cloves
½ cup sugar
1 cup pumpkin puree
1 cup milk
1/3 cup vegetable oil or melted coconut oil
2 large eggs
1 teaspoon vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan or line it with parchment paper.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, cloves, and sugar until well combined.
In a separate bowl, combine the pumpkin puree, milk, oil, eggs, and vanilla extract. Whisk until the mixture is smooth.
Pour the wet ingredients into the dry ingredients and gently fold the mixtures together using a spatula until just combined.
Scrape the batter into the prepared loaf pan, smoothing the top with a spatula.
Place the pan in the preheated oven and bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
