Fresh Milled Pumpkin Bread
This fresh milled pumpkin bread is soft, moist, and full of cozy fall flavor. Made with freshly milled soft white wheat, pumpkin puree, warm spices, and a buttery brown sugar cinnamon streusel topping!
Servings: 1 Loaf
Ingredients
- 2 cups freshly milled soft white wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 cup pumpkin puree
- 3/4 cup granulated sugar
- 1/2 cup brown sugar packed
- 2 large eggs
- 1/2 cup melted butter cooled slightly
- 1 teaspoon vanilla extract
- 1/3 cup buttermilk or whole milk
Streusel topping:
- 1/3 cup brown sugar
- 1/3 cup freshly milled soft white wheat flour
- 1/2 teaspoon cinnamon
- 2 tablespoons melted butter
Instructions
- Preheat the oven to 350°F. Grease a 9×5-inch loaf pan and line it with parchment paper, leaving a little overhang to make removing the bread easier.
- Prepare the streusel topping. In a small bowl, combine the brown sugar, freshly milled soft white wheat flour, and cinnamon. Pour in the melted butter and stir with a fork until the mixture becomes crumbly. Set aside.
- Prepare the dry ingredients. In a medium bowl, whisk together the freshly milled soft white wheat flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
- Mix the wet ingredients. In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, eggs, melted butter, vanilla, and buttermilk until smooth and well combined.
- Combine the batter. Add the dry ingredients to the pumpkin mixture. Stir gently just until the flour is incorporated. Avoid overmixing, as this can make the finished bread dense. Fold in the chopped nuts, if using.
- Let the batter rest. Allow the batter to rest for about 10 minutes. This gives the freshly milled flour time to absorb some of the moisture.
- Fill the loaf pan. Pour the batter into the prepared loaf pan and gently smooth the top.
- Add the streusel. Sprinkle the prepared streusel evenly over the top of the pumpkin bread batter, gently pressing it into the surface so it stays in place as the bread rises.
- Bake. Place the loaf in the preheated oven and bake for 50–60 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. If the top begins to brown too quickly, loosely tent the loaf with aluminum foil during the final portion of baking.
- Cool. Allow the pumpkin bread to cool in the pan for 10–15 minutes. Use the parchment paper to carefully lift the loaf from the pan and transfer it to a wire rack to finish cooling.
- Slice and serve. Let the bread cool until warm or completely cooled before slicing. Serve with butter, or enjoy it just as it is with a cup of coffee or tea.
