Why Make This Recipe
Buttermilk Pumpkin Bread is a delightful treat perfect for any occasion. With its moist texture and rich flavors of pumpkin and spices, it’s a great way to enjoy the tastes of fall year-round. Not only does this bread make for a satisfying breakfast or snack, but it also pairs wonderfully with coffee or tea. Plus, the addition of buttermilk adds a unique flavor and tenderness that sets this recipe apart from others.
How to Make Buttermilk Pumpkin Bread
Ingredients:
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 3 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon kosher salt
- 1/2 cup chopped pecans or walnuts (optional, plus more for garnish)
- 2 cups granulated sugar
- 1/2 cup unsalted butter
- 2 large eggs
- 8 oz unsweetened pumpkin puree (either canned or homemade)
- 2 medium very ripe bananas
- 1 cup buttermilk (or substitute 1 cup whole milk with juice of one lemon)
Directions:
- Preheat your oven to 350°F and prepare two 8- or 9-inch loaf pans by buttering and lining them with parchment paper.
- In a medium bowl, sift or whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt. If you’re using nuts, add them now and set the mixture aside.
- In the bowl of an electric mixer with the paddle attachment, cream the sugar and butter together until light and fluffy.
- Mix in the eggs one at a time, then add the pumpkin puree and mashed bananas.
- Gradually add in the flour mixture and buttermilk, alternating between the two until everything is mixed in, making sure not to overmix. It’s best to end with the dry ingredients.
- Transfer the batter into the prepared loaf pans and top with extra nuts if desired.
- Bake in the prepared pans for 45-60 minutes, or until a toothpick inserted in the center comes out clean. If you have an instant-read thermometer, the bread is done when it reaches a temperature of 195-200°F.
- Allow the bread to cool on a wire rack.
How to Serve Buttermilk Pumpkin Bread
Buttermilk Pumpkin Bread can be served warm or at room temperature. Slice it and enjoy it as is, or spread a little butter on top for an extra treat. It’s also great with cream cheese or a sprinkle of powdered sugar.
How to Store Buttermilk Pumpkin Bread
Store the bread in an airtight container at room temperature for up to 3 days. You can also wrap it tightly in plastic wrap and store it in the fridge for a week. For longer storage, freeze individual slices wrapped in plastic wrap and foil for up to 3 months. Just thaw at room temperature when you’re ready to enjoy!
Tips to Make Buttermilk Pumpkin Bread
- Make sure your bananas are very ripe for the best flavor.
- To make homemade buttermilk, simply add one tablespoon of lemon juice or vinegar to one cup of whole milk and let it sit for about 5 minutes.
- Avoid overmixing the batter to keep the bread light and fluffy.
- Add more spices to taste or include chocolate chips for a sweeter variation.
Variation
For a different twist, try adding chocolate chips or dried cranberries to the batter. You can also experiment with using different nuts or even omitting them completely.
FAQs
1. Can I use pumpkin pie filling instead of pumpkin puree?
No, pumpkin pie filling is already sweetened and flavored. It’s best to use unsweetened pumpkin puree.
2. What can I use instead of buttermilk?
You can substitute buttermilk with whole milk mixed with either lemon juice or vinegar, or use yogurt thinned with a bit of water.
3. How do I know when the bread is done baking?
The bread is done when a toothpick inserted into the center comes out clean, and the internal temperature should read between 195°F to 200°F.