Easy Buttermilk Pumpkin Bread
This simple, soft pumpkin bread has a beautifully subtle spice blend that really makes it special!
Servings: 8 slices
Equipment
- 9x5 loaf pan
Ingredients
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 2 large eggs
- 1 cup canned pumpkin, about 1/2 can
- 1/3 cup buttermilk
- 1/2 tsp vanilla extract
- 1 3/4 cup all-purpose flour
- 1/4 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp salt
- 1/2 tsp nutmeg
- 1/4 tsp ginger
- 1/4 tsp cardamom
Instructions
- Preheat oven to 350F and butter a 9 inch loaf pan. Line the pan with parchment paper if you'd like for easier removal.
- Whisk together the oil, sugar, eggs, pumpkin, buttermilk and vanilla extract until smooth.
- Add the flour, baking powder, baking soda, salt, nutmeg, ginger, and cardamom to the same bowl and mix together until everything is evenly incorporated.
- Pour the batter into your prepared loaf pan and bake for about 60-70 minutes, until risen and there is no more wet batter in the middle.
Notes
This pumpkin bread freezes especially well. Let it cool completely, then wrap tightly in plastic wrap. I like to wrap it again in foil, or put it into a heavy duty freezer bag, pushing out any excess air before I zip it up. It will keep well for up to 3 months.
Recipe adapted from King Arthur Flour.
Nutrition
Calories: 351 kcal · Carbohydrates: 49 g · Protein: 5 g · Fat: 15 g · Saturated Fat: 3 g · Polyunsaturated Fat: 8 g · Monounsaturated Fat: 4 g · Trans Fat: 1 g · Cholesterol: 42 mg · Sodium: 315 mg · Potassium: 136 mg · Fiber: 2 g · Sugar: 27 g · Vitamin A: 4842 IU · Vitamin C: 1 mg · Calcium: 36 mg · Iron: 2 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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