Baked Pumpkin Bread

(from heritageacademy’s recipe box)

Yum! Especially with home roasted pie pumpkins. And you can use roasted butternut squash, too. And I usually double this recipe.

Source: adapted from Allrecipes.com (from RecipeThing user home4edu)

Prep time: 10 minutes
Cook time: 60 minutes
Serves 12 people

Categories: Muffins and Quick Breads

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 1/4 teaspoons baking soda
  • 1 teaspoon salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp each: ground cloves, allspice
  • 1 cup solid pack pumpkin puree
  • 3/4 cup packed brown sugar
  • 1/2 cup buttermilk
  • 1 egg
  • 2 tablespoons butter, softened

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Sift the flour, baking soda, salt, cinnamon and nutmeg into a large bowl.

  3. Mix in the pumpkin, brown sugar, buttermilk, egg and butter until well blended.

  4. Pour into a greased/sprayed 9×5 inch loaf pan and smooth the top.

  5. Bake for 1 hour in the preheated oven, or until a toothpick inserted into the center comes out clean.

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