Pumpkin Bread

Serves: 2

Try this moist bread with butter or a mild cheese—or dip it in pumpkin soup for an extra hearty experience.

Yield: Yield: 2 loaves/16 slices
Prep Time:
Cook Time:
Total Time:


2 sticks unsalted butter
2 1/2 cups all-purpose flour
1 cup light-brown sugar
1 cup granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
3/4 teaspoon ground cloves
2 cups peeled, seeded, and grated pumpkins (use a small-holed grater)
3 large eggs
1/2 cup buttermilk
1 1/2 teaspoons vanilla extract


Preheat oven to 350°F. Butter and flour two 9- by 5-inch loaf pans or two 8-inch cake pans and set aside.

Combine flour, sugars, baking powder, baking soda, and spices in a large bowl. Add grated pumpkin and toss.

Whisk eggs, buttermilk, butter, and vanilla in a medium bowl and stir into dry ingredients.

Transfer to prepared pans and bake on middle shelf of oven until a wooden skewer inserted into center of bread tests clean, about 35 minutes. Cool in pans on a wire rack. Run a knife around edges to release bread from pans.

Source: countryliving.com

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