Do you know that feeling where you bite into a treat and the scent, taste and texture just soothe your soul? Well, that’s exactly what I felt when I bit into Brian’s pumpkin bread for the first time.
Brian has been on a bit of a tear in the kitchen lately—while I do a good bit of our regular cooking, he is the only one who ever bakes. The Covid-19 pandemic really sparked the habit; I’m sure there is no surprise there, it’s practically a cliche at this point. But after we got married in June, and received our very our Kitchenaid mixer (!), we saw our time in the kitchen getting a lot more productive.
His pumpkin bread recipe is simple and classic, but is elevated to insane levels of fluffiness by this one ingredient—good butter. The bread is delicious no matter what stick you use, but when we have used Kerrygold as our butter…transcendent. Give this recipe a go and let us know what you think!
Pumpkin Bread
Equipment
- Stand/handheld mixer
Materials
- 2 cups all-purpose flour
- 2 cups sugar
- ½ teaspoon salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon cloves
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1½ sticks Kerrygold butter softened
- 2 large eggs
- 1 15 oz can pure pumpkin
Instructions
- Combine the flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg in a bowl. Set it aside.
- Turn to your mixer. Beat the butter and sugar on medium speed until just blended. Add the eggs one at a time, beating well after each. Continue beating until everything is nice and fluffy. Seriously. Get the fluff.
- Beat in the pumpkin. It will be grainy at first but beat it until it's nice and smooth.
- Add the flour mix and beat on low 'til everything is just combined.
- Transfer that mix into our loaf pans and pop them into the oven for about 70 minutes.
- You'll know they're ready when a cake tester or knife comes out clean. Let the loaves set for about 15 minutes and you'll be ready to rock!