Buttermilk Pumpkin Spice Bread

Moist Buttermilk Pumpkin Spice Bread is a richly spiced homemade pumpkin bread that gets its extra softness from the buttermilk, not oil.

Published 8/24/16. Updated with new tips 9/1/18.

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 pumpkin spice bread. I always have.

I don’t remember there being pumpkin everything, and it being nearly the big deal that it is now, but I always looked forward to making pumpkin bread every fall.

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

Moist buttermilk pumpkin spice bread

Author: I Heart Eating

Prep Time: 15 minutes

Cook Time: 55 minutes

Total Time: 1 hour 10 minutes

Course: bread

Cuisine: American

Keyword: bread, pumpkin

Servings: 12 slices

5 from 3 votes

Print Recipe

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

1. Preheat oven to 350F. Grease and flour a 9x5-inch baking dish. Set aside.

2. In a medium bowl, whisk together flour, sugar, baking soda, salt, and spices. Set aside.
3. In a large bowl, stir together buttermilk, pumpkin puree, and oil until combined.
4. Stir in eggs and vanilla until incorporated.
5. Add dry ingredients, and stir until just combined.
6. Stir in nuts if using.
7. Pour batter into prepared pan.
8. Bake for 55-65 minutes, or until a wooden toothpick inserted in the center comes out clean.
9. Remove from oven, and let cool in pan for 10 minutes.
10. Remove from pan and finish cooling on wire rack.

Recipe Notes

*Nutrition values are estimates. 

Nutrition facts per serving (1slice)

Calories: 289kcal

Fat: 12g

Saturated fat: 4g

Cholesterol: 28mg

Sodium: 358mg

Potassium: 150mg

Carbohydrates: 40g

Fiber: 2g

Sugar: 18g

Protein: 5g

Vitamin A: 64.6%

Vitamin C: 1.4%

Calcium: 4.3%

Iron: 10.5%