A festive fall treat, our Pumpkin Bread is simply delectable. 

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees. Butter two 8 1/2-by-4 1/2-inch loaf pans. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt.

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  • Combine pumpkin puree and sugars in a mixing bowl and beat with an electric mixer until combined, 2 to 3 minutes. Add eggs and melted butter and beat to combine, scraping down sides of bowl as needed. With mixer on low, add flour mixture in two batches, alternating with the buttermilk and beginning and ending with the flour; beat to combine.

  • Divide batter between prepared pans; smooth tops. Bake, rotating once, until a cake tester inserted in center comes out clean, 70 to 80 minutes for large loaves, 45 minutes for small. Transfer to wire rack to cool 10 minutes. Turn out of pans, re-invert onto wire rack, and cool completely.

Reviews (5)

27 Ratings
  • 5 star values: 4
  • 4 star values: 5
  • 3 star values: 12
  • 2 star values: 3
  • 1 star values: 3
Rating: 2.0 stars
11/18/2019
I followed the instructions exactly EXCEPT: 1) I made my own pumpkin paste (peeled, cleaned inside, cut pumpkin into around 1/2" x 1/2" x 1" pieces and water boiled for about 12+ mins) 2) I made my own buttermilk (1/2 cup room-temp Braum's 2% milk + 1/2 tblspn fresh lemon juice and let set for about 10 mins) 3) I added walnut pieces (1 cup of ~1/4" size) - it did NOT alter the final paste consistency compared to yours on the video. COMMENTS: - The bread was NOT uniformly-baked throughout (there were some wet spots, amazingly on top and in the middle). - The bread crumbled quite easily when slicing a piece (was not a big deal to me but was for my wife). - For the amount of sugar used for this recipe (2 cups !!!!!) will not make it again as there are 100s of sweet recipes one can follow requiring way less sugar and achieve great taste/results. - Last, the video presentation is splendid, .... just SUPERB! Well-organized, well-spoken, good pace, .... no guessing or any chance for misunderstandings. A+++
Rating: 1 stars
10/16/2019
I had trouble with recipe. Looked great but fell apart when slicing it. Not sure what I did wrong. I do agree that the spices need to be pumped up Patricia
Rating: 3 stars
10/11/2019
The loaf itself came out perfect. Good texture. No soggy bottom which was obviously something the chef was focusing on. However, I expected it to be more spicy and more pumpkin-y. I barely knew it was pumpkin bread. It was good bread but not necessarily good pumpkin bread. It was okay pumpkin bread. I am going to try it again and up the spices next time.
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Rating: 5 stars
09/28/2018
Great recipe for pumpkin bread. I have made this several times, and it always comes out perfect. I do, however, lessen the sugar in the recipe, as it is our family's preference for less sugar.
Rating: 5 stars
11/07/2017
Great recipe for quick and easy Pumpkin bread. I reduced the amount of both sugars to 3/4th of a cup and added 1 1/2 cups of chocolate chips and it turned out great. There was enough sugar to make the bread sweet and not overly sweet.