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    Home » Quick Bread » Buttermilk Pumpkin Spice Bread

    Buttermilk Pumpkin Spice Bread

    Published: Sep 6, 2018 · Modified: Nov 17, 2021 by Kate · This post may contain affiliate links.

    Jump to Recipe Print Recipe

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

    Half of a buttered slice of buttermilk pumpkin bread on a slice of pumpkin bread.

    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.

    Glass mixing bowl with eggs buttermilk and pumpkin in it.

    In a large bowl, stir together buttermilk, pumpkin puree, and oil until combined. Stir in eggs and vanilla until incorporated.

    Dry ingredients in pumpkin puree mix.

    Add dry ingredients, and stir until just combined. Stir in nuts if using.

    Pumpkin bread batter in a loaf pan.

    Pour batter into prepared pan.

    Baked loaf of pumpkin bread in a loaf 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.

    Half-buttered slice of buttermilk pumpkin spice bread

    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.

    Two slices of Buttermilk Pumpkin Spice Bread

    More pumpkin recipes!

    • Pumpkin Spice Cake Bars
    • Pumpkin Chocolate Chip 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

    Buttermilk Pumpkin Spice Bread

    Moist buttermilk pumpkin spice bread
    4.93 from 14 votes
    Print Pin Rate
    Course: bread
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 55 minutes
    Total Time: 1 hour 10 minutes
    Servings: 12 slices
    Calories: 289kcal
    Author: Kate @ I Heart Eating

    Equipment

    • 9x5 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
    • ½ teaspoon ground nutmeg
    • 1 cup buttermilk low-fat ok
    • 1 cup pumpkin puree
    • ¼ cup vegetable oil
    • 2 large eggs
    • 1 teaspoon vanilla extract
    • 1 cup chopped pecans optional
    US Customary - Metric

    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. 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 values are estimates. 

    Nutrition

    Serving: 1slice | Calories: 289kcal | Carbohydrates: 40g | Protein: 5g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 28mg | Sodium: 358mg | Potassium: 150mg | Fiber: 2g | Sugar: 18g | Vitamin A: 3230IU | Vitamin C: 1.2mg | Calcium: 43mg | Iron: 1.9mg
    Tried this recipe? Rate it below. Mention @i_heart_eating on Instagram & tag #ihearteating!

    Published 8/24/16. Updated with new tips 9/1/18 and updated with additional photos on 11/17/21..

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    About Kate

    Kate got her first cookbook when she was five years old, and she hasn't stopped cooking since then! Her delicious recipes have been featured on Food Network, MSN, Better Homes & Gardens, Buzzfeed, The Huffington Post, and more. When she's not cooking or baking, she can be found on her mini farm with her husband and her five kids.

    Reader Interactions

    Comments

    1. Lois

      November 14, 2021 at 2:14 pm

      5 stars
      I was looking for a recipe to use up some buttermilk and some pumpkin and found your recipe.
      I made it this morning and it is so lovely and light.
      Thanks so much.

      Reply
      • Kate

        November 20, 2021 at 8:44 pm

        Thank you!

        Reply
    2. Rebecca Stout

      October 23, 2021 at 8:31 pm

      Delicious. Very moist. I used fresh roasted pumpkin, had enough for 2 loaves. But discovered I was out of vanilla, so subbed almond extract. Wasn't sure about almond with pumpkin, but it is delicious! the reason I chose this recipe of other pumpkin bread recipes, is the amount of buttermilk used. Other recipes call for 1/4 cup. I knew a full cup of buttermilk would make this bread extra moist. Such an easy recipe, too!

      Reply
      • Kate

        October 28, 2021 at 8:46 pm

        Thank you so much!

        Reply
    3. Susan G

      January 23, 2021 at 5:52 pm

      5 stars
      Thank you for sharing this lovely recipe! I made this exactly as stated, with just some nuts (1/4 c.) to try, and it turned really well, though I baked it for 75 min at 350 deg F and it came out just a touch burned on the top. (It was still raw at 65 min but already a little burned on top.) Today I have tried version 2: in place of what was written, I used 1 1/3 c. fresh roasted pumpkin (what I had left), 1/2 t. ground cloves, 1 t. freshly ground nutmeg, a big pinch of ground white pepper, 2 T. Maker's Mark bourbon, 1. c of finely chopped pecans, 1/4 c. packed brown sugar (in place of that amount of white and that I added to the wet ingredients), and I used a slightly larger loaf pan. I baked it at 325 deg F. for 78 min, and voila, IMHO the cat's pajamas!

      Reply
      • Kate

        January 23, 2021 at 9:39 pm

        Thank you! And thank you for sharing your notes!

        Reply
      • Suzanne

        October 08, 2021 at 9:10 pm

        5 stars
        The only changes I made to this recipe was to add white chocolate chips and did 3/4 white and 1/4 brown sugar. We cut into it an hour ago and it is gone. This is different than my usual recipe but a very nice change.

        Reply
        • Kate

          October 09, 2021 at 10:37 pm

          Thank you! I'm glad that you liked it!

          Reply
    4. Tammy

      October 22, 2020 at 2:27 pm

      5 stars
      A+ Pumpkin Bread! Moist! I doubled spices and love it! Easy directions to follow.

      Reply
      • Kate

        October 23, 2020 at 8:10 pm

        Thank you so much!

        Reply
    5. Marty Cooper

      October 21, 2020 at 4:21 pm

      I just saw this Pumpkin Bread recipe and I am anxious to try it. My question, you state you cut the oil, do you not add the oil or do mean you cut the oil in half? Or, do you add additional buttermilk in place of the oil. Thanks

      Reply
      • Kate

        October 22, 2020 at 12:30 pm

        Hi! I meant that I cut the amount of oil that one would typically find in a pumpkin bread recipe. Many pumpkin bread recipes contain a cup or more of oil, and I was saying that I significantly cut that amount in this recipe. You'll follow the recipe as-written.

        Reply
    6. Jolie

      October 17, 2020 at 3:46 pm

      5 stars
      Turned out perfectly! I made quick buttermilk with lemon juice and milk sitting together first, added more cinnamon and left the nuts out. So yummy!

      Reply
      • Kate

        October 20, 2020 at 12:20 pm

        Thank you so much! =)

        Reply
    7. Sheila

      September 20, 2020 at 9:58 pm

      5 stars
      I followed the recipe exactly, including pecans. It was everything I wanted in a pumpkin bread, not too much spice or bland, not oily. Mine cooked in 50 minutes, surprisingly. I think it's delicious! Definitely a keeper.

      Reply
      • Kate

        September 24, 2020 at 10:55 pm

        Thank you! I'm glad you liked the bread! =)

        Reply
    8. Debbie

      August 02, 2020 at 3:42 pm

      I just put this in the oven and was wondering about the picture posted. The bread has some sort of icing on it. What did you put on your bread?

      Reply
      • Kate

        August 04, 2020 at 3:07 pm

        Hi! The slices are buttered in the photo.

        Reply
    9. Chloe

      May 30, 2020 at 9:31 am

      Loved this recipe! I’m thinking of subbing in maple syrup for the sugar next time, would that work?

      Reply
      • Kate

        June 04, 2020 at 10:08 am

        Thank you! Using maple syrup may work, but since it's a liquid, you'll need to make other adjustments to the recipe, and it won't be an even 1:1 substitution.

        Reply
    10. Marcia

      March 04, 2020 at 7:55 am

      Can this bread be frozen?

      Reply
      • Kate

        March 04, 2020 at 3:17 pm

        It can! The baking bread freezes well.

        Reply
    11. Brenda

      December 12, 2019 at 1:58 pm

      4 stars
      Replaced 1/2 cup white sugar with brown; and added 1/2 cup chopped raisins along with 1/2 cup chopped nuts

      Reply
      • Kate

        December 13, 2019 at 11:19 am

        Glad that you liked the pumpkin bread. Thanks for sharing your notes on the recipe.

        Reply
    12. Kathleen

      November 17, 2019 at 10:17 pm

      5 stars
      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?

      Reply
      • Kate

        November 18, 2019 at 8:56 pm

        Thank you! I'm so glad that it was a hit! Yes, it should work well as muffins, too.

        Reply
    13. Bern

      November 04, 2019 at 4:04 pm

      5 stars
      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!

      Reply
      • Kate

        November 04, 2019 at 8:53 pm

        I'm so glad that it worked out well for you! Thanks for commenting! =)

        Reply
    14. Jane Johnson

      October 19, 2019 at 10:20 am

      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.

      Reply
      • Kate

        October 19, 2019 at 2:04 pm

        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!

        Reply
    15. Karen

      September 21, 2019 at 3:58 pm

      5 stars
      Excellent FLAVORFUL p-bread. So excited to find one using the buttermilk. No bland, or like you said, just oily taste.

      Reply
      • Kate

        September 23, 2019 at 2:50 pm

        Thank you! I'm so happy that you like the pumpkin bread! Thanks for commenting! =)

        Reply
    16. Pat Spataro

      October 30, 2018 at 1:15 pm

      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.

      Reply
      • Kate

        October 30, 2018 at 2:02 pm

        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 9x5 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?

        Reply
    17. Cassi

      August 27, 2018 at 8:22 pm

      5 stars
      I love pumpkin bread and this is the best I've made. The pumpkin flavor is perfect. Thank you for the recipe.

      Reply
      • Kate

        August 27, 2018 at 9:06 pm

        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. =)

        Reply
    18. Kim

      August 20, 2018 at 11:18 am

      5 stars
      I made this pumpkin bread, it was so good! The only problem was that I couldn't stop eating it!

      Reply
      • Kate

        August 20, 2018 at 3:02 pm

        I have the same problem! =) Glad you liked it. Thanks for coming back to comment!

        Reply
    19. Caroline

      May 15, 2018 at 1:31 pm

      5 stars
      DELICIOUS. Breads need to be moist, and this one definitely is!

      Reply
      • Kate

        May 15, 2018 at 11:08 pm

        Thank you!

        Reply

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    I’m Kate Dean- mom to five young kids, recipe developer, and photographer. Here at I Heart Eating®, I share my family’s favorite tried-and-true recipes.

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