Moist Buttermilk Pumpkin Spice Bread is a richly spiced homemade pumpkin bread that gets its its soft, moist texture from the buttermilk, not oil.
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
Here you’ll find instructions with step-by-step photos to help you make the recipe. The full recipe is given below.
Step 1: In a medium bowl, whisk together flour, sugar, baking soda, salt, and spices. Set aside.
Step 2: In a large bowl, stir together buttermilk, pumpkin puree, and oil until combined.
Step 3: Stir in eggs and vanilla until incorporated.
Step 4: Add dry ingredients, and stir until just combined.
Step 5: Stir in nuts if using.
Step 6: Pour batter into prepared pan.
Step 7: Bake for 55-65 minutes, or until a wooden toothpick inserted in the center comes out clean.
Step 8: Remove from oven, and let cool in pan for 10 minutes. Remove from pan and finish cooling on wire rack.
- Flour: It’s important to properly measure the flour. Too much flour will give you heavy or dry pumpkin bread. The most accurate way to measure flour is by weighing it. If you would like to measure by volume, stir or sift the flour to break it up, lightly spoon into the measuring cup, and level.
- Spices: You can substitute an equal amount of pumpkin pie spice for the spices.
- Buttermilk: Full-fat or reduced-fat buttermilk will work. If you don’t have buttermilk, you can make a homemade buttermilk substitute.
- Pumpkin: Be sure to use pumpkin puree, not pumpkin pie mix.
- Oil: Vegetable oil, olive oil, or a similar oil will work.
- Pecans: Walnuts or even chocolate chips could be substituted for the pecans. If you prefer, you can just omit the nuts.
This pumpkin bread will stay fresh for two days when stored in an airtight container at room temperature. It will stay fresh another 1-2 days when stored in an airtight container in the refrigerator.
You can also freeze the baked loaves of pumpkin bread or even slices of pumpkin bread. To freeze either the loaves or slices, wrap tightly in plastic wrap and then place the wrapped loaf or slice in a freezer-safe container.
More pumpkin recipes!
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!
Buttermilk Pumpkin Spice Bread
- 9×5 loaf pan
- 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
- 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.
Originally published on 8/24/16.
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