Wednesday, November 17, 2010

Pumpkin Bread

Autumn makes us yearn for something to warm our souls, to ease us into the cool and crisp air. And I’m not just talking about pulling out our boots and fall sweaters, ladies! Although, I know that is something we all look forward to =)

What I am talking about is spices! Cinnamon, nutmeg, cloves, ginger! You’ll find these ingredients in many fall recipes, including this pumpkin bread. It’s moist, not too sweet, and easy to make!

Also, if you want to change things up for Thanksgiving, this is a delicious alternative to pumpkin pie or whatever pie you’re planning to have. If you have sweet tooths to satisfy, try spicin’ it up with some cream cheese frosting. If your oven is going to be occupied all day, you can easily make this a day ahead, but you might have to hide them or there won’t be any left!

Pumpkin Bread


1-15oz. can of pumpkin puree

4 eggs

1 cup vegetable oil

2/3 cup buttermilk

1 ½ cup light brown sugar

½ cup white sugar

3 ½ cups all-purpose flour

2 tsp baking soda

1 ½ tsp salt

1 tsp cinnamon

1 tsp nutmeg

½ tsp cloves

¼ tsp ginger

¾ chopped walnuts (optional)

½ raisins (optional)


1. Preheat oven to 350 F.

2. Grease and flour two 9x5x3 loaf pans or two muffin pans.

3. In a large bowl, mix together the puree, eggs, oil, buttermilk, sugar until well blended.

4. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.

5. Stir the flour mixture into the pumpkin mixture until just blended. Pour into the prepared pans.

6. Bake for about 60 minutes for loaf pans and 20 minutes for muffins or when toothpick is inserted in the center and comes out clean.