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pumpkin bread made with fresh milled flour
Fresh Milled Mama

Pumpkin Bread Made With Fresh Milled Flour

5 from 12 votes
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!
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 2 loaves (8.5 x 4.5 loaf pans)
Course: Dessert, Side Dish, Snack
Cuisine: American
Ingredients Method Notes

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

Method
 

  1. Preheat oven to 350°F
  2. 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.
  3. Combine flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt. Whisk until combined.
  4. In a large mixing bowl add pumpkin, eggs, sugar, brown sugar, melted butter, evaporated milk and vanilla extract. Mix until combined.
  5. Add your dry ingredients to the wet ingredients and mix until combined. Be careful to not overmix.
  6. If you are adding the cinnamon sugar topping go ahead and mix the cinnamon and sugar.
  7. 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.
  8. 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.
  9. Slice and enjoy! *It's amazing with butter*

Notes

  1. 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. 
  2. 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.