Easiest Pumpkin Bread

Last night I baked pumpkin bread for a co-worker’s birthday. I’ve used this very easy recipe for years and it always comes out delicious. I like that this bread is very moist and not too sweet. It goes great with coffee in the morning, and tea or milk in the afternoon.

First, sift the dry ingredients together in a large bowl. Mix in the pumpkin, brown sugar, buttermilk, egg, and butter until well-blended. Pour into a greased and floured 9×5 inch loaf pan and smooth the top.

The recipe calls for 1/2 cup buttermilk, but I substituted a 1/2 tablespoon of white vinegar mixed with a 1/2 cup of regular whole milk. Bake at 350 degrees. My bread was done in just under an hour; I recommend checking every five minutes after 45 minutes has gone by.





1 1/2 cups all-purpose flour
1 1/4 tsp baking soda
1 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1 cup packed canned pumpkin
1 cup packed brown sugar
1/2 cup buttermilk
1 egg
2 tbsp softened butter

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