Foodie Friday: Pumpkin Bread


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. Clovesimg_3203


  1. Move the oven rack to the third position and preheat the oven to 350℉. Grease and flour a 9×5 pan. Set aside.
  2. 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.
  3. Combine flour, salt, baking soda, cinnamon, nutmeg, meg and cloves together in a small bowl. Whisk together and set aside for later.
  4. 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.
  5. 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.
  6. In ½  cup increments add flour mix to the wet ingredients. Mix well after each addition.
  7. 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.
  8. Cool for 30 minutes on a wire rack. When you slice into it the bread should be moist and crumbly. Enjoy.img_3204

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!img_3220

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