Indulge in a moist and flavorful pumpkin puree bread, bursting with warm spices and a hint of sweetness. This easy-to-make loaf is perfect for breakfast, brunch, or a satisfying snack. The smooth puree adds a unique depth of flavor, unlike traditional pumpkin bread.
Course: Breakfast/Brunch/Dessert
Cuisine: American
Difficulty: Easy
Serving: 8-10 slices
Prep Time: 20 minutes
Cook Time: 50 minutes
Calories: ~250 per slice (approximate)
Ingredients Item!
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 cup pumpkin puree
- ½ cup buttermilk
- 1 tsp vanilla extract
Why You Are Not Trying This Recipe?
Directions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
- In a separate bowl, cream together softened butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in pumpkin puree, buttermilk, and vanilla extract until just combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Pour batter into the prepared loaf pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.