The Ultimate Pumpkin Bread Recipe | moist and tender bakery style pumpkin bread скачать в хорошем качестве

The Ultimate Pumpkin Bread Recipe | moist and tender bakery style pumpkin bread

I had the best time in the kitchen with my daughter Kaci making this Bakery Style Pumpkin Loaf! These are the moments I love most, passing down recipes, cooking together, and making sweet memories while the house fills with the smell of cinnamon and pumpkin. This pumpkin bread recipe gives you that soft, moist, tender crumb you’d expect from a bakery, with a warm spice blend that’s perfectly balanced. The cinnamon and nutmeg make it cozy and fragrant, the ginger gives it a little brightness, and the cloves round out the flavor with depth. It’s sweet but not heavy, light yet hearty, and stays moist for days. By day two, the flavors deepen even more, just like your favorite coffee shop loaf. Whether you serve it plain, top it with pumpkin seeds for a Starbucks style touch, or drizzle on a light vanilla glaze, this pumpkin loaf is guaranteed to be a family favorite in your home too. Perfect for fall mornings, holidays, or just when you want that cozy, spiced pumpkin flavor! Also a special thanks to my media guru dan if you a are looking for real estate or general video and media check out https://dan-media1.odoo.com Bakery-Style Pumpkin Loaf Recipe Makes 2 loaves (9x5 pans) Ingredients • 3 ½ cups (440 g) all-purpose flour • 2 tsp baking soda • 1 tsp baking powder • 1 tsp salt • 4 tsp ground cinnamon • 1 tsp ground nutmeg • 1 tsp ground ginger • ½ tsp ground cloves • 3 cups (600 g) granulated sugar (or 2 cups white + 1 cup light brown) • 1/2 cup avacado oil (or neutral oil) • 1/2 cup butter (melted) • 4 large eggs (room temp) • 1 can (15 oz / 425 g) pure pumpkin purée • ⅔ cup (160 ml) buttermilk (or whole milk) • 4 tsp pure vanilla extract Method 1. Preheat oven to 350°F (175°C). Grease and line two 9x5 loaf pans. 2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, and spices. 3. In a large bowl, whisk sugar, oil, and eggs until smooth. Add pumpkin, buttermilk, and vanilla. 4. Gently fold in dry mixture until just combined. Batter will be thick and silky. 5. Divide between pans. Bake 55–65 minutes, until a toothpick comes out with moist crumbs. 6. Cool 10 minutes, then lift onto wire rack. Wrap once cooled—gets even better the next day. Optional toppings: • Sprinkle with pepitas for a bakery look. • Drizzle a quick vanilla glaze for extra sweetness. Bakery style pumpkin bread, moist pumpkin loaf, Starbucks copycat pumpkin bread, fall baking recipes, easy pumpkin bread, best pumpkin loaf recipe, pumpkin spice dessert. 00:00 Introduction 01:00 Dry Ingredients 03:30 Wet Ingredients 06:30 Adding the Pumpkin 08:30 Beating the Egg Whites 10:20 Mixing the Wet and Dry Ingredients 15:20 Topping the Pumpkin Bread 17:00 Tasting the Pumpkin Bread