Moist Buttermilk Pumpkin Spice Bread is a richly spiced homemade pumpkin bread that gets its extra softness from the buttermilk, not oil.
I know, I know. It’s only August. Pumpkin spice everything season isn’t supposed to kick-off for another week or so. But this Buttermilk Pumpkin Spice Bread is too good not to share.
I love easy quick bread recipes like zucchini bread and banana bread. So every fall I look forward to making pumpkin spice bread.
I don’t remember there being pumpkin everything, and it being nearly the big deal that it is now, but I’ve always loved a good loaf of pumpkin spice bread.
How to make moist pumpkin bread
One of the things that I love most about pumpkin bread is how moist it is. I can’t say that I’m a fan of the cup (or more) of oil that most pumpkin breads have to make them so moist.
Since pumpkin is already so great at making bread moist, I cut the oil and added buttermilk in for a super moist, super tasty loaf of pumpkin bread that won’t leave you with any heavy, greasiness.
How long will pumpkin bread stay fresh?
This pumpkin bread will stay fresh for two days store, covered, at room temperature. It will stay fresh another 1-2 days stored, covered, in the fridge.
More pumpkin recipes!
- Pumpkin Spice Cake Bars
- Pumpkin Praline Cookies
- Melt-in-your-mouth Frosted Pumpkin Cookies
If you’ve tried this buttermilk pumpkin spice bread recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes! You can SUBSCRIBE to receive my latest recipe newsletters or FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST for even more delicious food.
Buttermilk Pumpkin Spice Bread
Ingredients
- 2 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 1/4 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon ground cinnamon
- 1 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1 cup buttermilk (low-fat ok)
- 1 cup pumpkin puree
- 1/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup chopped pecans (optional)
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.
- Remove from oven, and let cool in pan for 10 minutes.
- Remove from pan and finish cooling on wire rack.
Notes
Nutrition Information
Published 8/24/16. Updated with new tips 9/1/18.
Brenda says
Replaced 1/2 cup white sugar with brown; and added 1/2 cup chopped raisins along with 1/2 cup chopped nuts
Kate says
Glad that you liked the pumpkin bread. Thanks for sharing your notes on the recipe.
Kathleen says
Wow what a hit in our household!! This recipe is soooo easy yet so delicious and moist and no yucky oily taste. FANTASTIC. I filled a 8.5 by 5″ loaf pan 2/3 full and the rest of the batter into a tiny pan. Baked both at 350 F. took the little pan out earlier after it was done and then the larger pan later. Both were excellent. So I think this recipe will make great muffins too. Is that correct?
Kate says
Thank you! I’m so glad that it was a hit! Yes, it should work well as muffins, too.
Bern says
Great recipe! I reduced the sugar to 1/4 cup and added 1/3 cup of sultanas instead. I also used 1 Cup of wholewheat and 1.5 cups white flour instead if all white.
It turned out with a good moist texture and went down a treat! Making for the second time today. Thank you!
Kate says
I’m so glad that it worked out well for you! Thanks for commenting! =)
Jane Johnson says
Could whole wheat flour be substituted for all purpose flour and if so, would the measurements change? I read about how whole wheat flour absorbs liquids more readily than all purpose, so I’m thinking the measurement might need adjusting, not sure.
Kate says
I haven’t tried using all whole wheat flour in this recipe to say for sure how it will work. I find it’s usually safer to start by subbing part of the all-purpose flour with ww flour and then going from there. Yes, I use less ww flour when subbing it for ap flour. I would try 1.5 cups ap and 3/4 cup ww and then adjust from there as needed with the next loaf. I hope that helps!
Karen says
Excellent FLAVORFUL p-bread. So excited to find one using the buttermilk. No bland, or like you said, just oily taste.
Kate says
Thank you! I’m so happy that you like the pumpkin bread! Thanks for commenting! =)
Pat Spataro says
I just don’t understand how online recipes work for others but not for me. I followed the recipe to the letter and thought – wow this is so much batter I bet it takes forever to cook through but others said this was a GREAT recipe. My hunch was correct…. lesson learned, again… trust my own sense of recipes. After an one and a half hours the darn thing was still gooey.
Kate says
Hi! I’m sorry to hear that! The amount of batter is standard for the size of the pan. So, there are usually two issues that will cause what you described. The first is using a smaller pan. If you used a 9×5 inch baking pan for the bread, then it’s usually the second issue – that your oven isn’t cooking at the correct temperature. Since you said that online recipes haven’t been working out for you, I’m guessing that your oven is the culprit. Was the middle gooey or was the entire bread gooey?
Cassi says
I love pumpkin bread and this is the best I’ve made. The pumpkin flavor is perfect. Thank you for the recipe.
Kate says
Thank you! I’m glad you liked the pumpkin bread! I’m looking forward to fall so that I can make more of this bread. =)
Kim says
I made this pumpkin bread, it was so good! The only problem was that I couldn’t stop eating it!
Kate says
I have the same problem! =) Glad you liked it. Thanks for coming back to comment!
Caroline says
DELICIOUS. Breads need to be moist, and this one definitely is!
Kate says
Thank you!