Buttermilk Pumpkin Spice Bread Recipes

PUMPKIN BREAD

Steps:

• Preheat oven to 350 degrees. Butter two 8 1/2-by-4 1/2-inch loaf pans. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt.
• Combine pumpkin puree and sugars in a mixing bowl and beat with an electric mixer until combined, 2 to 3 minutes. Add eggs and melted butter and beat to combine, scraping down sides of bowl as needed. With mixer on low, add flour mixture in two batches, alternating with the buttermilk and beginning and ending with the flour; beat to combine.
• Divide batter between prepared pans; smooth tops. Bake, rotating once, until a cake tester inserted in center comes out clean, 70 to 80 minutes for large loaves, 45 minutes for small. Transfer to wire rack to cool 10 minutes. Turn out of pans, re-invert onto wire rack, and cool completely.

SPICY AND MOIST PUMPKIN BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix brown sugar, eggs, melted butter, oil, water, and vanilla extract together in a small bowl.
• Combine flour, baking powder, baking soda, cinnamon, nutmeg, allspice, cloves, and ginger in a separate bowl. Pour in butter mixture; blend until smooth. Slowly mix in pumpkin puree. Divide batter between 2 loaf pans.
• Bake in the preheated oven until a toothpick inserted into the middle comes out clean, 35 to 55 minutes.

MAKEOVER PUMPKIN SPICE BREAD

Steps:

• In a large bowl, combine the first nine ingredients. In another bowl, whisk the eggs, pumpkin, buttermilk, applesauce and oil. Stir into dry ingredients just until moistened., Transfer to two 9x5-in. loaf pans coated with cooking spray. Bake at 350° for 45-55 minutes or until golden brown and a toothpick inserted in the center comes out with moist crumbs. Cool for 10 minutes before removing from pans to wire racks.

BAKED PUMPKIN BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Sift the flour, baking soda, salt, cinnamon and nutmeg into a large bowl. Mix in the pumpkin, brown sugar, buttermilk, egg and butter until well blended. Pour into a 9x5 inch loaf pan and smooth the top.
• Bake for 1 hour in the preheated oven, or until a toothpick inserted into the center comes out clean.

BUTTERMILK PUMPKIN WAFFLES

Steps:

• In a large bowl, combine the first 9 ingredients. In a small bowl, whisk the eggs, buttermilk, pumpkin and melted butter. Stir into dry ingredients just until moistened., Bake in a preheated waffle maker according to manufacturer's directions until golden brown. Serve with butter and syrup if desired. Freeze option: Cool waffles on wire racks. Freeze between layers of waxed paper in an airtight freezer container. To use, reheat waffles in a toaster on medium setting. Or, microwave each waffle on high for 30-60 seconds or until heated through.

BUTTERMILK PUMPKIN SPICE BREAD

Steps:

• Preheat oven to 350F. Grease and flour a 9x5-inch baking dish. Set aside.
• In a medium bowl, whisk together flour, sugar, baking soda, salt, and spices. Set aside.
• In a large bowl, stir together buttermilk, pumpkin puree, and oil until combined.
• Stir in eggs and vanilla until incorporated.
• Add dry ingredients, and stir until just combined.
• Stir in nuts if using.
• Pour batter into prepared pan.
• Bake for 55-65 minutes, or until a wooden toothpick inserted in the center comes out clean. If the bread starts to brown too quickly, tent with foil.
• Remove from oven, and let cool in pan for 10 minutes.
• Remove from pan and finish cooling on wire rack.

CLASSIC BUTTERMILK PUMPKIN BREAD RECIPE

Steps:

• Preheat the oven to 350°F and spray a loaf pan with non-stick cooking spray or line with parchment paper and set aside.
• In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves until combined, then set aside.
• In a separate large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, oil, buttermilk, eggs, and vanilla until fully combined.
• Add the dry ingredients to the wet ingredients and mix until just combined.
• Pour the batter into the prepared lof pan, and spread into an even layer.
• Bake for 50 to 60 minutes until a toothpick inserted in the center comes out clean.
• Cool on a wire rack for 20 minutes before removing it from the pan and letting it cool completely.

PUMPKIN SPICE BUNDT CAKE WITH BUTTERMILK ICING

Steps:

• Make cake:
• Put oven rack in middle position and preheat oven to 350°F. Butter bundt pan generously, then dust with flour, knocking out excess.
• Whisk together flour (2 1/4 cups), baking powder, baking soda, cinnamon, allspice, and salt in a bowl. Whisk together pumpkin, 3/4 cup buttermilk, and vanilla in another bowl.
• Beat butter (1 1/2 sticks) and granulated sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, 3 to 5 minutes, then add eggs and beat 1 minute. Reduce speed to low and add flour and pumpkin mixtures alternately in batches, beginning and ending with flour mixture and mixing until batter is just smooth.
• Spoon batter into pan, smoothing top, then bake until a wooden pick or skewer inserted in center of cake comes out clean, 45 to 50 minutes. Cool cake in pan on a rack 15 minutes, then invert rack over cake and reinvert cake onto rack. Cool 10 minutes more.
• Make icing:
• While cake is cooling, whisk together buttermilk and confectioners sugar until smooth. Drizzle icing over warm cake, then cool cake completely. Icing will harden slightly.