Moist Buttermilk Pumpkin Spice Bread is a richly spiced homemade pumpkin bread that gets its its soft, moist texture from the buttermilk, not oil.
I love easy quick bread recipes like zucchini bread and banana bread. So every fall I look forward to making pumpkin spice bread.
One of the best things about pumpkin bread is how moist it is. However, many recipes call for a cup (or more) of oil to make pumpkin bread so moist.
Since pumpkin is already so great at adding moisture, 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 to make moist pumpkin bread
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.
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.
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Buttermilk Pumpkin Spice Bread
Equipment
- 9×5 loaf pan
Ingredients
- 2 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 ¼ teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon ground cinnamon
- 1 ½ 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 9×5-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. If the bread starts to brown too quickly, tent with foil.
- Remove from oven, and let cool in pan for 10 minutes.
- Remove from pan and finish cooling on wire rack.
Notes
Nutrition
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Published 8/24/16. Updated with new tips 9/1/18 and updated with additional photos on 11/17/21..
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Comments & Reviews
Stella says
I wanted to try this recipe. The print function did not respond and there are hundreds of pop-ups. I’m giving it 5 stars because I assume that it is wonderful.
Kate says
Hi! Is the print button in the recipe card giving you errors? Unfortunately, from time to time, there are ads that show up that will say “print” or “print pdf”, and I want to make sure that it’s the actual print button that isn’t working for you.
Melissa says
Just made a double batch of this a couple days ago.
Gave one away and we feasted on the other.
Very moist and flavorful.
I will make again for sure!
Thanks for the yummy recipe
💞
Kate says
Thank you so much!
Maria van Houten says
Easy to make and delicious! I froze half and when taken out a week later if was just as delicious!
Kate says
Thank you!
Amanda says
Love this recipe! I make it every year for about 5 years now. My family loves pumpkin season because they know this recipe is coming out.
Kate says
Thank you! I’m so glad that you like the recipe and have been enjoying it! Thank you for coming back to leave a comment!
Mary G says
Most delicious, moist pumpkin bread ever! And I’ve made a ton of different recipes. Never used buttermilk before and i love that there’s way less oil. Made exactly as recipe states. Thank you!
Kate says
Thank you! I’m so glad that you like it!