Buttermilk Pumpkin Spice Bread
User Reviews
5
Buttermilk Pumpkin Spice Bread
Description
This Buttermilk Pumpkin Spice Bread recipe combines common baking ingredients such as flour, sugar, baking soda, and salt with seasoned ground cinnamon, ginger, and nutmeg, imparting a cozy autumnal flavor. The addition of buttermilk and pumpkin puree contributes tang and moisture, resulting in a tender crumb and moist texture. The bread batter is poured into a greased loaf pan and baked until a toothpick inserted in the center comes out clean, forming a golden crust without overbrowning.
Chopped pecans folded into the batter add crunch and a hint of richness, complementing the spices and pumpkin. The bread pairs well with butter or cream cheese spreads and is suitable for serving at breakfast, as a snack, or with coffee or tea.
The recipe includes guidance to cover the loaf with foil during baking if it browns too quickly, helping to prevent burning the crust while ensuring the interior cooks through evenly. After baking, letting the bread cool in the pan briefly before transferring to a wire rack prevents sogginess and helps it set.
Ingredients
- 2 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 ¼ teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon ground cinnamon
- 1 ½ teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1 cup buttermilk low-fat ok
- 1 cup pumpkin puree
- 1/4 cup vegetable oil
- 2 egg large
- 1 teaspoon vanilla extract
- 1 cup pecans optional, chopped
Instructions
- 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.
Notes
- Nutrition values provided with the recipe are estimates and may vary.
- Cover the bread with foil if the crust begins to brown too quickly during baking.
- Allow the bread to cool in the pan for 10 minutes before turning out to maintain structure.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12slices
Amount Per Serving
Calories 289 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 289kcal | 14% |
| Carbohydrates | 40g | 13% |
| Protein | 5g | 10% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 28mg | 9% |
| Sodium | 358mg | 15% |
| Potassium | 150mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 18g | 36% |
| Vitamin A | 3230IU | 65% |
| Vitamin C | 1.2mg | 1% |
| Calcium | 43mg | 4% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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