Last Updated on October 16, 2009 by Hanna Trafford
Another great recipe for pumpkin – this bread is nice and moist and keeps very well – you can store it in your refrigerator or freeze it if you make extras.But chances are it will disappear soon after you make it! The nuts or raisins you can add give it that little extra special taste – I have actually added both and it was delicious! I used chopped walnuts and golden raisins, but you could add pecan pieces or try some dried cranberries – that will my next variation!
Old Fashioned Pumpkin Bread:
1-1/2 cups all-purpose flour
1-1/4 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. cloves
1/4 tsp. mace
1 cup canned pumpkin puree (not pumpkin pie mix)
1 cup granulated sugar
1/2 cup brown sugar
1/2 cup low-fat non-fat buttermilk
2 large eggs
1/4 cup canola oil
1/4 cup chopped walnuts (optional)
Yiuo can also add raisins if you wish
1. Preheat oven to 350 degrees F. Spray a loaf pan with cooking spray.
2. In a medium bowl, whisk together flour, baking soda, salt and spices. Set aside.
3. In a large bowl, beat pumpkin puree, sugar, brown sugar, buttermilk, eggs and oil together until smooth.
4. Stir in flour mixture until just combined. Do not overmix.
5. Fold in nuts, if using.
Bake 50-60 minutes until a knife inserted in the center comes out clean. Invert and cool.
Hope you enjoyed this recipe – please send in your comments, suggestions and experiences- your input is always welcomed!