4.50 of 240

Baked Pumpkin Bread

This is a lower calorie quick bread that does not skimp on flavor. Buttermilk guarantees a moist crumb, too. Great for afternoon snack.
Prep10 Mins
Cook60 Mins
Ready70 Mins
Servings12

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 1/4 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 cup solid pack pumpkin puree
  • 1 cup packed brown sugar
  • 1/2 cup buttermilk
  • 1 egg
  • 2 tablespoons butter, softened

Steps

  1. 1Preheat oven to 350 degrees F (175 degrees C).
  2. 2Sift the flour, baking soda, salt, cinnamon and nutmeg into a large bowl. Mix in the pumpkin, brown sugar, buttermilk, egg and butter until well blended. Pour into a 9x5 inch loaf pan and smooth the top.
  3. 3Bake for 1 hour in the preheated oven, or until a toothpick inserted into the center comes out clean.
Share!
Similar Recipes
4.50 of 42

Pumpkin Bread V

This loaf features a strong pumpkin taste enhanced by brown sugar, with a lighter spice component that does not rely as much on cinnamon as other renditions of this popular bread. The optional nuts and raisins can be included to suit individual tastes.
4.59 of 181

Pumpkin Bread I

This better-for-you version of pumpkin bread substitutes applesauce for the vegetable oil.
4.47 of 19

Special Pumpkin Bread

Blessedly heavy on the coconut, thanks to two packages of pudding mix, this sweet quick bread is gently spiced with cinnamon.
4.52 of 162

Pumpkin Swirl Bread

Ribbons of sweetened cream cheese swirl throughout this cinnamon- and nutmeg-spiced loaf. This bread makes an especially attractive offering on your table when you serve it sliced, to show off how pretty it looks inside.
4.67 of 75

Pumpkin Bread III

Coffee cans make excellent baking tins for breads, as proven here with one-pound cans substituting for conventional bread pans. Well-spiced with cinnamon, nutmeg and allspice, the three medium loaves from this recipe are milder in pumpkin flavor than ot