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.
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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!
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Buttermilk Pumpkin Spice Bread
Moist 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.
Recipe Notes
*Nutrition values are estimates.
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!