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.
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.
Buttermilk Pumpkin Spice Bread
- 2 1/2 c . all-purpose flour
- 1 c . granulated sugar
- 1 1/4 tsp . baking soda
- 1 tsp . salt
- 1 T. ground cinnamon
- 1 1/2 tsp . ground ginger
- 1/2 tsp . ground nutmeg
- 1 c . buttermilk low-fat ok
- 1 c . pumpkin puree
- 1/4 c . vegetable oil
- 2 large eggs
- 1 tsp . vanilla extract
- 1 c . chopped pecans optional
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.