BUTTERMILK PUMPKIN SPICE BREAD
Moist buttermilk pumpkin spice bread
Provided by Kate @ I Heart Eating
Categories bread
Time 1h10m
Number Of Ingredients 13
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.
Nutrition Facts : ServingSize 1 slice, Calories 289 kcal, Carbohydrate 40 g, Protein 5 g, Fat 12 g, SaturatedFat 4 g, Cholesterol 28 mg, Sodium 358 mg, Fiber 2 g, Sugar 18 g
PUMPKIN BREAD
A festive fall treat, our Pumpkin Bread is simply delectable.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 1h20m
Yield Makes two 8 1/2-by-4 1/2-inch or four 6-by-3-inch loaves
Number Of Ingredients 14
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.
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.
Provided by JJOHN32
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h10m
Yield 12
Number Of Ingredients 10
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.
Nutrition Facts : Calories 161.6 calories, Carbohydrate 32.3 g, Cholesterol 21 mg, Fat 2.7 g, Fiber 1.1 g, Protein 2.8 g, SaturatedFat 1.5 g, Sodium 409.8 mg, Sugar 19.1 g
CLASSIC BUTTERMILK PUMPKIN BREAD RECIPE
A simple batter creates a delicious buttermilk pumpkin bread recipe that is rich, dense, and moist every time!
Provided by Katie Hale
Categories Brunch
Time 1h30m
Number Of Ingredients 15
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.
Nutrition Facts : Calories 244 calories, Carbohydrate 36 grams carbohydrates, Cholesterol 31 milligrams cholesterol, Fat 10 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 247 milligrams sodium, Sugar 21 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
BUTTERMILK PUMPKIN PIE
Provided by Food Network Kitchen
Categories dessert
Time 2h55m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- Make the crust: Pulse the flour, granulated sugar and salt in a food processor to combine. Add the shortening and half of the butter, a few pieces at a time, and pulse until it looks like coarse meal. Add the remaining butter and pulse until the dough begins forming a ball. Add the vinegar and 2 tablespoons ice water; pulse a few more times until the dough is smooth. Turn the dough out onto a lightly floured surface and squeeze together, then roll out into a 12-inch round. Ease into a 9-inch pie plate, pressing the dough into the bottom and up the side. Fold the overhanging dough under itself and crimp with your fingers or a fork. Freeze until firm, about 1 hour.
- Put a baking sheet on the middle oven rack and preheat to 375 degrees F. Line the crust with foil, then fill with pie weights or dried beans. Transfer to the hot baking sheet and bake until lightly golden around the edge, about 20 minutes. Transfer to a rack, remove the foil and weights and let cool completely; leave the baking sheet in the oven.
- Meanwhile, make the filling: Whisk the pumpkin puree, melted butter, eggs, brown sugar, granulated sugar, allspice and cinnamon in a medium bowl until well combined. Add the buttermilk and flour and whisk until smooth. Pour into the cooled crust and return to the hot baking sheet in the oven. Bake until the filling is set, 50 minutes to 1 hour (the top may crack slightly). Transfer to a rack and let cool completely. Dust with confectioners' sugar just before serving.
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BUTTERMILK PUMPKIN SPICE BREAD RECIPE - PINCH MY SALT
From pinchmysalt.com
Reviews 3Estimated Reading Time 5 minsServings 1Calories 580 per serving
- 1. Preheat oven to 350 degrees. Grease an 8 1/2-by-4 1/2-inch loaf pan with butter and dust with flour (or use the baking spray with flour in it).
- 2. In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, mace, and salt until everything is well combined then stir in the rolled oats. Set aside.
- 3. In a separate bowl, cream the butter and sugar using a hand mixer or stand mixer with paddle attachment. Beat in the pumpkin, eggs, and buttermilk until well combined. Add the dry ingredients and stir just until blended. Stir in the raisins and walnuts.
- 4. Scrape the batter into the prepared loaf pan and spread evenly. Bake until a toothpick inserted in the center of the loaf comes out clean, about 1 hour. Let cool in pan for 10 minutes, then turn out onto a wire rack and let cool completely before slicing.
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