Recipes

Pumpkin Bread

Pumpkin Bread
2.7 from 3 ratings
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Nothing says Fall like a loaf of pumpkin bread making its way out from the oven! The hankering for this tasty bread remains year-long for many and well within reach with canned pumpkin and a few other baking staples. 
Servings
24
servings
Ingredients
  • 3 1/2 cup all-purpose flour
  • 3 cup sugar
  • 2 teaspoon ground cinnamon
  • 2 teaspoon baking soda
  • 1 1/2 teaspoon ground nutmeg
  • 1 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground ginger
  • 1 (15 ounce) can pure pumpkin
  • 3/4 cup lowfat buttermilk
  • 4 eggland's best large eggs
  • 2/3 cup water
  • 1/4 cup canola oil
  • 1 teaspoon vanilla extract
Directions
  1. Preheat oven to 350°F; Spray two 9X5 loaf pans with nonstick cooking spray and set aside.
  2. In a large bowl, sift together all of the dry ingredients and set aside.
  3. In another large bowl, using a hand mixer, or a stand mixer fitted with the paddle attachment, mix pumpkin, buttermilk, eggs, water, oil, and vanilla extract until well blended.
  4. Gradually add dry ingredients to pumpkin mixture, blending well after each addition. If using nuts, stir in after all ingredients are combined.
  5. Pour evenly into loaf pans and bake 50-60 minutes, or until tester inserted in the middle of the pans comes out clean.
  6. Serve with whipped cream, or powdered sugar and enjoy.
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