Classic Buttermilk Pumpkin Bread Recipes

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.

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.

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.