One of the loaves can easily be frozen to enjoy later on in the season, or as a delicious, quick dessert for impromptu guests. After cooling completely, remove from pan and wrap tightly with plastic wrap. Bread can be stored in the freezer up to one month.
This recipe can make up to 5 small loaves using a 5X3X2 size pan. Follow recipe as directed, but reduce cooking time to 25-30 minutes.
- 3 1/2 Cups all-purpose flour
- 3 Cups sugar
- 2 Teaspoons ground cinnamon
- 2 Teaspoons 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 Cups lowfat buttermilk
- 4 Eggland's Best large eggs
- 2/3 Cups water
- 1/4 Cup canola oil
- 1 Teaspoon vanilla extract
Preheat oven to 350°F; Spray two 9X5 loaf pans with nonstick cooking spray and set aside.
In a large bowl, sift together all of the dry ingredients and set aside.
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.
Gradually add dry ingredients to pumpkin mixture, blending well after each addition. If using nuts, stir in after all ingredients are combined.
Pour evenly into loaf pans and bake 50-60 minutes, or until tester inserted in the middle of the pans comes out clean.
Serve with whipped cream, or powdered sugar and enjoy.