This pumpkin bread made with fresh milled flour is the perfect treat for a breezy fall day. It’s soft, moist, and you don’t even need a mixer!
What You’ll Need To Make Pumpkin Bread Made With Fresh Milled Flour
Fresh Milled Soft White Flour
Baking Powder
Baking Soda
Cinnamon
Pumpkin Pie Spice– If you don’t like the taste of this or don’t have any you can use more cinnamon in it’s place!
Salt
Eggs
Pumpkin Puree– Canned or Fresh
Sugar
Brown Sugar
Butter– Melted
Evaporated Milk– If you don’t have this you can substitue regular or almond milk.
Vanilla Extract
Making Your Pumpkin Bread
Can I Use Different Pans To Make This Pumpkin Bread?
Yes, you can use smaller or bigger loaf pans. If you’d like a taller loaf you can fill a loaf pan 2/3 of the way and make muffins with the rest of your batter. Muffins will be a shorter bake time. I would start at 20 minutes and check on them. For this recipe I used 2 Lodge 8 1/2 in. x 4 1/2in. loaf pans. Just keep in mind that if your pan is bigger your loaves may not be as tall.
How To Store Pumpkin Bread
Make sure you cool it completely and then store it in an airtight container or ziploc bag at room temperature for up to 4 days.
You can also freeze it. Wrap in plastic wrap and place in a ziploc freezer bag and freeze up to 4 months.
I personally love it the most the next day. The top is so moist and scrumptious!
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8 1/2″ x 4 1/2″ Cast Iron Loaf Pan
Cupcake Parchment Paper Liners
2 Quart Glass Mixing Bowl With Lid
My top 2 places to order wheat berries are Azure Standard or Country Life Natural Foods. If it’s your 1st order through Country Life use code: freshmilledmama for 10% off!
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Pumpkin Bread Made With Fresh Milled Flour
Ingredients
- 300 grams fresh milled soft white wheat flour (approx. 3 cups)
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1 tbsp pumpkin pie spice *see note 1
- 1 tsp salt
- 3 eggs
- 1 15oz. can pumpkin (approx. 1 3/4 cups)
- 1 cup sugar
- 1/2 cup brown sugar packed
- 1/2 cup butter, melted (1 stick)
- 1/3 cup evaporated milk (can sub with regular or almond milk)
- 2 tsp vanilla extract
Cinnamon Sugar For Topping (optional)
- 1 1/2 tbsp sugar
- 3/4 tsp cinnamon
Instructions
- Preheat oven to 350°F
- Grease your loaf pans. *I Grease my cast iron loaf pans with butter. You can also use parchment if you'd like. Also, see NOTE 2 about pan sizes.
- Combine flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt. Whisk until combined.
- In a large mixing bowl add pumpkin, eggs, sugar, brown sugar, melted butter, evaporated milk and vanilla extract. Mix until combined.
- Add your dry ingredients to the wet ingredients and mix until combined. Be careful to not overmix.
- If you are adding the cinnamon sugar topping go ahead and mix the cinnamon and sugar.
- Split batter between your 2 greased loaf pans. (If using cinnamon sugar topping sprinkle it on the tops of your batter.)Bake in pre-heated oven for approximately 45 minutes or until a wooden toothpick inserted near the center comes out clean. *Ovens and pans will vary, so watch yours for golden edges and check the center with a toothpick.
- Cool in the pan on a wire rack for about 10 minutes. Carefully remove from the pan and let cool completely on a wire rack.
- Slice and enjoy! *It's amazing with butter*
Notes
- If you don’t have pumpkin pie spice or don’t prefer the flavor you can just swap cinnamon in it’s place. You can also add less cinnamon if you don’t care for that either.
- I used 2 Lodge 8 1/2 in. x 4 1/2in. loaf pans for this recipe. If your pan is bigger your loaves may not be as tall and if your pan is smaller you may have taller loaves. The bake time may be shorter or longer depending on the pan used so make sure to keep an eye on it when making this recipe for the first time.
Great recipe I did add more baking powder and soda and no salt. Just a preference. Would post a picture if I could, it turned out beautiful!!
Glad you enjoyed it! Thank you!!