Pumpkin Bread made with Freshly Milled Flour

5 from 1 vote

Pumpkin Bread made with Freshly Milled Flour

This pumpkin bread with fresh milled flour bakes up with a tender, golden crumb, deep pumpkin flavor, and warm layers of pumpkin pie spice that settle into every slice as the loaf cools.

Prep Time5

Cook Time1 5

Course: Breakfast, Dessert, Freshly Milled Flour, Snack

Cuisine: American

Servings: slices

Calories: 355kcal

Author: Emily Rider

Equipment

1 Large mixing bowl
1 Medium Mixing Bowl
1 hand Mixer or Stand Mixer
1 9x5 Loaf Pan
1 Whisk
1 Wire Cooling Rack

Ingredients

2 cups freshly milled self-rising flour blend 240 grams
1 teaspoon baking soda 6 grams
1 tablespoon pumpkin spice blend 8 grams
¾ cup brown sugar packed, 150 grams
¾ cup granulated sugar 150 grams
¾ cup salted butter softened, 170 grams (1½ sticks)
2 large eggs room temperature, 100 grams
1 teaspoon vanilla extract 5 milliliters
1 can pumpkin puree 425 grams (15 ounces, 100% pure pumpkin, not pumpkin pie filling)
1 tablespoon maple syrup or molasses 15 milliliters

Instructions

Preheat and prepare the pan – set the oven to 325°F and grease a 9x5 inch loaf pan generously with butter or line with parchment paper, leaving an overhang on both long sides for easy lifting once the loaf has cooled.
Mix the dry ingredients – whisk the freshly milled self-rising flour, baking soda, and pumpkin spice blend together in a medium bowl until the spice is evenly distributed through the flour with no visible streaks.
Cream the butter and sugars – beat the softened salted butter with the brown sugar and granulated sugar in a large bowl for two to three minutes until the mixture is pale, fluffy, and noticeably lighter in color. This step builds the structure that keeps the crumb tender through the long bake.
Add the eggs – beat in the eggs one at a time, mixing until each is fully incorporated before adding the next.
Stir in the wet ingredients – add the pumpkin puree, maple syrup or molasses, and vanilla extract to the butter mixture and stir until fully blended and the batter is a deep, even amber throughout.
Fold in the dry ingredients – add the flour mixture to the wet ingredients and fold gently with a spatula until the streaks just disappear. Stop mixing the moment the batter comes together — overmixing tightens the crumb and works against the tender texture the fresh milled flour produces.
Fill the pan – pour the batter into the prepared loaf pan and smooth the top with the back of a spoon or offset spatula. The batter will be thick, close to a muffin batter in consistency — this is correct.
Bake – place on the center rack and bake for 65 to 75 minutes, tenting loosely with foil at the 50 minute mark if the top is browning faster than the center is setting. The loaf is done when a thermometer inserted into the center reads between 190°F and 205°F, or when a toothpick comes out with a few moist crumbs rather than wet batter.
Cool and serve – let the loaf rest in the pan for 10 minutes before lifting onto a wire rack to cool completely. Slice with a sharp serrated knife and serve with softened butter, a swipe of cream cheese, or a drizzle of maple glaze alongside Sourdough Pumpkin Cinnamon Rolls for a full autumn baking spread, or alongside Easy Pumpkin Spice Latte for a quiet morning treat.

Notes

Pumpkin puree – use 100 percent pure pumpkin puree, not pumpkin pie filling, which already contains added sugar and spices that will throw off the balance of the recipe.

This recipe is for unsifted freshly milled flour – unsifted freshly milled flour keeps this loaf hearty and moist. Sifting removes the bran that gives the crumb its rustic, close texture. But you can sift if you prefer, adjust the liquids accordingly.

Fresh milled flour storage – store any excess milled soft white wheat flour in an airtight container at room temperature for up to 2 to 3 days, in the refrigerator for 4 to 7 days, or in the freezer for up to 6 months. Bring refrigerated or frozen flour to room temperature before baking.

Doneness check – every oven bakes differently. Check with a thermometer at 65 minutes and pull the loaf when the center reads between 190°F and 205°F for a fully set, moist crumb.

Nutrition