|Nutritional Guidelines (per serving)|
|Servings: 12 Servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 10g||13%|
|Saturated Fat 6g||28%|
|Total Carbohydrate 25g||9%|
|Dietary Fiber 1g||4%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Pumpkin bread is a wonderful quick bread recipe for making during the autumn months. I add half a cup of buttermilk to the pumpkin loaf batter, for flavor and because the acid in the buttermilk helps the baking soda produce a bit more rise.
Speaking of baking soda, if it's been more than six months since you bought the baking powder and baking soda in your pantry, toss them out and buy new ones. They're both inexpensive, but they go stale pretty quickly and the fresh stuff will give your bread much better rise.
- 1¾ cup all-purpose flour (225 grams)
- 1 cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1½ teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1½ cups pumpkin purée (350 grams)
- ½ cup buttermilk
- 2 eggs
- ½ cup butter
Preheat oven to 375° F.
Sift together the flour, baking powder, baking soda, sugar, salt, cinnamon, ginger, nutmeg, and cloves.
Unwrap the butter and heat it in the microwave, in a microwave-safe bowl, for about a minute, until it's thoroughly melted. Set it aside at room temperature to cool, but don't let it solidify again.
In a separate mixing bowl, beat the eggs and then add the pumpkin purée. Stir to combine.
Thoroughly grease and flour a 9" × 5" × 3" baking pan or line it with parchment paper.
Pour a small amount of the melted butter into the egg-pumpkin mixture and stir it in. Repeat 3-4 more times, adding a slightly more of the liquid butter each time until it is all incorporated.
Add the liquid ingredients to the dry ones and mix for 10 to 15 seconds. The batter will be visibly lumpy, but that's OK. It's important not to over mix the batter, or the pumpkin bread will be too tough. As long as you don't see any pockets of dry flour, you're all right.
Once the dry and liquid ingredients are mixed, gently pour the batter into the prepared loaf pan and transfer it to the oven immediately.
Bake 45-50 minutes or until a toothpick inserted into the center of the loaf comes out clean and the edge of the bread starts to pull away from the pan.
Once the pan is cool enough to touch, carefully invert it — the loaf should drop right out, so make sure you support it with your other hand. Let the loaf cool the rest of the way on a wire rack — but it is incredible served warm drizzled with a delicious vanilla custard sauce called crème anglaise.
Makes one 9" × 5" × 3" loaf of pumpkin bread.