The Best Pumpkin Bread
A spice bread with pumpkin puree perfect with a cup of coffee
Equipment
- 2 9 x 5 inch loaf pan
- 2 Mixing bowls
- Whisk
- Spatula
- Sheet pan optional
Ingredients
- 3½ cups all-purpose flour
- 3 cups sugar
- 2 cups pumpkin puree
- 4 eggs
- 1 cup canola oil or another flavor neutral oil
- ⅔ cup buttermilk room temperature
- 1 tablespoon baking powder
- 1 tablespoon cinnamon
- ½ tablespoon salt
- ½ tablespoon ground ginger
- ¾ teaspoon nutmeg
- ½ teaspoon ground cloves
- ¼ teaspoon allspice
Instructions
- Preheat the oven to 350°F, 177°C, or gas mark 4. Grease 2 9x5 inch loaf pans and set aside.
- In a mixing bowl combine the flour, salt, ginger, cloves, cinnamon, allspice, nutmeg, and baking powder. Mix to combine and set aside.
- In another mixing bowl whisk the eggs and then add the sugar and oil. Whisk until combined then add the pumpkin puree and buttermilk. Whisk until evenly combined.
- Pour the liquid ingredients over the dry ingredients and mix with a spatula then whisk until the batter is smooth but be careful not to overmix. Split the batter between the two loaf pans.
- Place the loaf pans on the sheet pan and bake uncovered for 60-70 minutes or until a toothpick inserted in the middle comes away clean.
- Allow to cook in the pan for 15 minutes before removing the pumpkin bread from the pan and cool on a cooling rack.
Nutrition
Serving: 1sliceCalories: 269kcalCarbohydrates: 41gProtein: 3gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.04gCholesterol: 28mgSodium: 151mgPotassium: 85mgFiber: 1gSugar: 26gVitamin A: 3229IUVitamin C: 1mgCalcium: 53mgIron: 1mg
Nutrition Disclaimer*
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