Best Pumpkin Bread With Buttermilk Recipes

BAKED PUMPKIN BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Sift 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.
• Bake for 1 hour in the preheated oven, or until a toothpick inserted into the center comes out clean.

BUTTERMILK PUMPKIN SPICE BREAD

Steps:

• 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. 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.

THE BEST PUMPKIN BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3-inch loaf pans.
• Mix together pumpkin puree, sugar, oil, water, eggs, and vanilla extract in a large bowl until well blended. Whisk together flour, baking soda, cinnamon, salt, nutmeg, and ginger in a second bowl. Sift flour mixture on top of the pumpkin mixture and fold in with a spatula until just blended. Pour into the prepared pans.
• Bake in the preheated oven until nicely browned on top and a toothpick inserted in the center comes out clean, about 50 minutes.

THE BEST PUMPKIN BREAD

Steps:

• Preheat oven to 350 degrees F. Butter and flour two 9-by-5-inch loaf pans.
• Whisk together the sugar and oil in a large bowl until well combined. Whisk in the eggs and pumpkin until combined.
• Combine the flour, salt, baking soda, baking powder, nutmeg, allspice, cinnamon and cloves in a medium bowl and whisk until well combined. Add half the dry ingredients to the pumpkin mixture and stir to combine. Add half the water and stir to combine. Repeat with the remaining flour and water.
• Divide the batter between the prepared loaf pans. Bake until cake tester comes out clean and the loaves are golden brown, about 1 hour. Let the loaves cool in the pans on a wire rack for 10 minutes. Remove from the pans and let cool completely, about 1 hour.

CLASSIC BUTTERMILK PUMPKIN BREAD RECIPE

Steps:

• Preheat the oven to 350°F and spray a loaf pan with non-stick cooking spray or line with parchment paper and set aside.
• In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves until combined, then set aside.
• In a separate large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, oil, buttermilk, eggs, and vanilla until fully combined.
• Add the dry ingredients to the wet ingredients and mix until just combined.
• Pour the batter into the prepared lof pan, and spread into an even layer.
• Bake for 50 to 60 minutes until a toothpick inserted in the center comes out clean.
• Cool on a wire rack for 20 minutes before removing it from the pan and letting it cool completely.

PUMPKIN BREAD

Steps:

• Preheat oven to 350 degrees. Butter two 8 1/2-by-4 1/2-inch loaf pans. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt.
• Combine pumpkin puree and sugars in a mixing bowl and beat with an electric mixer until combined, 2 to 3 minutes. Add eggs and melted butter and beat to combine, scraping down sides of bowl as needed. With mixer on low, add flour mixture in two batches, alternating with the buttermilk and beginning and ending with the flour; beat to combine.
• Divide batter between prepared pans; smooth tops. Bake, rotating once, until a cake tester inserted in center comes out clean, 70 to 80 minutes for large loaves, 45 minutes for small. Transfer to wire rack to cool 10 minutes. Turn out of pans, re-invert onto wire rack, and cool completely.