Buttermilk Pumpkin Bread
Delight in homemade Buttermilk Pumpkin Bread, filling your home with autumn aromas. Perfectly moist and rich, this recipe makes two delicious loaves.
Equipment
- Loaf pans
- electric mixer
- wire rack
Ingredients
- 3 cups all-purpose flour
- 1.5 teaspoons baking powder
- 1.5 teaspoons baking soda
- 3 teaspoons cinnamon
- 1 teaspoon nutmeg
- 0.5 teaspoon ground cloves
- 0.5 teaspoon kosher salt
- 0.5 cup chopped pecans or walnuts optional, plus more for garnish
- 2 cups granulated sugar
- 0.5 cup unsalted butter
- 2 large eggs
- 8 oz unsweetened pumpkin puree either canned or homemade
- 2 medium very ripe bananas
- 1 cup buttermilk or substitute 1 cup whole milk with juice of one lemon
Instructions
- Preheat oven to 350°F. Prepare two 8- or 9-inch loaf pans by buttering and lining with parchment paper.
- In a medium bowl, sift or whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt. Add nuts if using, then set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream sugar and butter. Mix in eggs, one at a time, then add the pumpkin and bananas. Add flour mixture and buttermilk, alternating until incorporated, being careful not to overmix.
- Transfer the batter to prepared loaf pans, and top with additional nuts if you wish. Bake in buttered loaf pans for 45-60 minutes or until a toothpick inserted in the center comes out clean.
- Transfer to a wire rack to cool.
Notes
The pumpkin bread can be baked in either 8-inch or 9-inch loaf pans. After baking, cool the pumpkin bread completely; it lasts for 2-3 days when stored properly.
Nutrition
Serving: 1sliceCalories: 235kcalCarbohydrates: 39gProtein: 4gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 30mgSodium: 161mgPotassium: 155mgFiber: 2gSugar: 23gVitamin A: 1959IUVitamin C: 2mgCalcium: 44mgIron: 1mg
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