Oh yes it is that time of year when the pumpkin spiced food comes out of hiding. Now, I’m not a fan of the Pumpkin Spiced Latte but I love me some Pumpkin Bread. In fact, Keltin and I have gone through a loaf and a half in a week.
- 15 Oz. Pumpkin Puree
- ¼ C. Vegetable Oil
- ¼ C. Unsalted Butter – softened
- ¾ C. Granulated Sugar
- ½ C. Light Brown Sugar
- 2 Large Eggs
- ⅓ C. Buttermilk
- 2 C. All Purpose Flour
- 1 ½ Tsp. Cinnamon
- 1 Tsp.Salt
- ¾ Tsp. Baking Soda
- ¼ Tsp. Nutmeg
- ¼ Tsp. Cloves
- Move the oven rack to the third position and preheat the oven to 350℉. Grease and flour a 9×5 pan. Set aside.
- Drain some of the excess liquid from the pumpkin puree by spreading it out on connected paper towels – if you use thinner paper towels I suggest a double layer. Let sit for 10 minutes.
- Combine flour, salt, baking soda, cinnamon, nutmeg, meg and cloves together in a small bowl. Whisk together and set aside for later.
- In a mixing bowl combine both sugars, oil and butter. Mix until well combined. Add the eggs one at a time, mixing well after adding each one.
- Gently remove the pumpkin puree from the paper towel by lifting one side up and letting the puree roll off. Scrape as needed. Transfer puree to bowl with the butter-sugar mix. Mix thoroughly, add the buttermilk. Combine well.
- In ½ cup increments add flour mix to the wet ingredients. Mix well after each addition.
- Once all ingredients are combined transfer to prepared pan. Bake for 55 to 65 minutes or until a toothpick inserted in the middle comes out mostly clean.
- Cool for 30 minutes on a wire rack. When you slice into it the bread should be moist and crumbly. Enjoy.
I hope that everyone enjoys this wonderful fall recipe. I’d love to know yours, link them in the comments below. Have a great Friday!