A quintessential taste of comfort, Mom's Buttermilk Pumpkin Bread is a timeless classic that has graced kitchens and hearts for generations. Its moist, tender crumb, infused with the vibrant flavors of pumpkin and warm spices, is a delightful treat that evokes memories of cozy fall afternoons and family gatherings. Whether you're a seasoned baker or a novice in the kitchen, discovering the perfect recipe for this beloved bread is a journey worth embarking on. Let's explore the secrets behind creating a truly unforgettable Mom's Buttermilk Pumpkin Bread that will become a cherished tradition in your own home.
Let's cook with our recipes!
BUTTERMILK PUMPKIN SPICE BREAD
Moist buttermilk pumpkin spice bread
Provided by Kate @ I Heart Eating
Categories bread
Time 1h10m
Number Of Ingredients 13
Steps:
- Preheat oven to 350F. Grease and flour a 9x5-inch baking dish. Set aside.
- In a medium bowl, whisk together flour, sugar, baking soda, salt, and spices. Set aside.
- In a large bowl, stir together buttermilk, pumpkin puree, and oil until combined.
- Stir in eggs and vanilla until incorporated.
- Add dry ingredients, and stir until just combined.
- Stir in nuts if using.
- Pour batter into prepared pan.
- Bake for 55-65 minutes, or until a wooden toothpick inserted in the center comes out clean. If the bread starts to brown too quickly, tent with foil.
- Remove from oven, and let cool in pan for 10 minutes.
- Remove from pan and finish cooling on wire rack.
Nutrition Facts : ServingSize 1 slice, Calories 289 kcal, Carbohydrate 40 g, Protein 5 g, Fat 12 g, SaturatedFat 4 g, Cholesterol 28 mg, Sodium 358 mg, Fiber 2 g, Sugar 18 g
MOM'S BUTTERMILK PUMPKIN BREAD RECIPE - (4.2/5)
Provided by dlpedersen
Number Of Ingredients 10
Steps:
- 1.Preheat oven to 325 2.Whisk the flour, baking soda, salt, cinnamon and nutmeg a large bowl. Stir in the pumpkin, brown sugar, buttermilk, egg and butter until well blended. Pour into a 9x5 inch buttered loaf pan and smooth the top. 3.Bake for 1 hour in the preheated oven, or until a toothpick inserted into the center comes out clean.
BAKED PUMPKIN BREAD
This is a lower calorie quick bread that does not skimp on flavor. Buttermilk guarantees a moist crumb, too. Great for afternoon snack.
Provided by JJOHN32
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h10m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Sift the flour, baking soda, salt, cinnamon and nutmeg into a large bowl. Mix in the pumpkin, brown sugar, buttermilk, egg and butter until well blended. Pour into a 9x5 inch loaf pan and smooth the top.
- Bake for 1 hour in the preheated oven, or until a toothpick inserted into the center comes out clean.
Nutrition Facts : Calories 161.6 calories, Carbohydrate 32.3 g, Cholesterol 21 mg, Fat 2.7 g, Fiber 1.1 g, Protein 2.8 g, SaturatedFat 1.5 g, Sodium 409.8 mg, Sugar 19.1 g
CLASSIC BUTTERMILK PUMPKIN BREAD RECIPE
A simple batter creates a delicious buttermilk pumpkin bread recipe that is rich, dense, and moist every time!
Provided by Katie Hale
Categories Brunch
Time 1h30m
Number Of Ingredients 15
Steps:
- Preheat the oven to 350°F and spray a loaf pan with non-stick cooking spray or line with parchment paper and set aside.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves until combined, then set aside.
- In a separate large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, oil, buttermilk, eggs, and vanilla until fully combined.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Pour the batter into the prepared lof pan, and spread into an even layer.
- Bake for 50 to 60 minutes until a toothpick inserted in the center comes out clean.
- Cool on a wire rack for 20 minutes before removing it from the pan and letting it cool completely.
Nutrition Facts : Calories 244 calories, Carbohydrate 36 grams carbohydrates, Cholesterol 31 milligrams cholesterol, Fat 10 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 247 milligrams sodium, Sugar 21 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
BUTTERMILK PUMPKIN PIE
Provided by Food Network Kitchen
Categories dessert
Time 2h55m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- Make the crust: Pulse the flour, granulated sugar and salt in a food processor to combine. Add the shortening and half of the butter, a few pieces at a time, and pulse until it looks like coarse meal. Add the remaining butter and pulse until the dough begins forming a ball. Add the vinegar and 2 tablespoons ice water; pulse a few more times until the dough is smooth. Turn the dough out onto a lightly floured surface and squeeze together, then roll out into a 12-inch round. Ease into a 9-inch pie plate, pressing the dough into the bottom and up the side. Fold the overhanging dough under itself and crimp with your fingers or a fork. Freeze until firm, about 1 hour.
- Put a baking sheet on the middle oven rack and preheat to 375 degrees F. Line the crust with foil, then fill with pie weights or dried beans. Transfer to the hot baking sheet and bake until lightly golden around the edge, about 20 minutes. Transfer to a rack, remove the foil and weights and let cool completely; leave the baking sheet in the oven.
- Meanwhile, make the filling: Whisk the pumpkin puree, melted butter, eggs, brown sugar, granulated sugar, allspice and cinnamon in a medium bowl until well combined. Add the buttermilk and flour and whisk until smooth. Pour into the cooled crust and return to the hot baking sheet in the oven. Bake until the filling is set, 50 minutes to 1 hour (the top may crack slightly). Transfer to a rack and let cool completely. Dust with confectioners' sugar just before serving.
GLUTEN-FREE PUMPKIN BREAD WITH BUTTERMILK
This gluten-free version of a well-loved Thanksgiving pumpkin dish allows all of your guests to stay true to tradition. Gluten-free all-purpose flour is a blend of alternative flours like rice, tapioca, and bean. We like King Arthur Flour®'s gluten-free multipurpose flour for this bread. To store, wrap in plastic wrap and keep at room temperature, up to 3 days.
Provided by Bones
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 2h
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly butter an 8 1/2x4 1/2-inch loaf pan.
- Whisk flour, baking powder, baking soda, cinnamon, salt, and nutmeg in a bowl.
- Beat sugar and butter using an electric mixer in a large bowl on medium-high speed until light and fluffy, about 7 minutes. Add eggs, 1 at a time, beating well after each addition and scraping down the bowl as needed. Beat in vanilla extract. Add flour mixture gradually while beating on low speed; beat until just combined. Add pumpkin and buttermilk and beat until just combined.
- Transfer batter to the prepared loaf pan and smooth the top.
- Bake in the preheated oven until a toothpick inserted into the center comes out mostly clean with a few moist crumbs attached, about 1 hour and 15 minutes.
- Remove from the oven and let cool in the pan on a wire rack for 15 minutes. Turn loaf out onto the rack and let cool completely, 15 to 30 minutes more.
Nutrition Facts : Calories 377.7 calories, Carbohydrate 58.4 g, Cholesterol 101.2 mg, Fat 14.7 g, Fiber 4.3 g, Protein 6.7 g, SaturatedFat 8.1 g, Sodium 544.1 mg, Sugar 34.9 g
MOM'S BEST PUMPKIN BREAD
My mom has a cookbook that my aunt bought her from a church social back in the 70's. This pumpkin bread recipe is from that cookbook with some changes my mom has made thru the years. A very easy to make and moist, wonderful bread that my mom makes in loaf pans, tart pans, or her bundt pan. Hope you enjoy it as much as we do!
Provided by lauralie41
Categories Breads
Time 1h10m
Yield 3 loafs, 24 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, mix together ingredients in order given.
- Divide mixture into 3 greased loaf pans.
- Bake at 350 degrees for approximately 1 hour or until toothpick inserted in middle comes out clean.
Nutrition Facts : Calories 265.1, Fat 10.1, SaturatedFat 1.5, Cholesterol 31, Sodium 270.8, Carbohydrate 41.4, Fiber 0.7, Sugar 25.5, Protein 3.3
Tips:
- Prep your ingredients ahead of time: Measure and prep all your ingredients before you start baking. This will help ensure you don't miss anything and that your baking process is smooth and efficient.
- Use fresh, high-quality ingredients: The quality of your ingredients will greatly impact the final product. Whenever possible, use fresh, natural ingredients for the best flavor and texture.
- Don't overmix the batter: Overmixing can lead to a tough, dense bread. Mix the batter just until the ingredients are well combined.
- Bake the bread at the right temperature: The ideal baking temperature for pumpkin bread is 350°F. This will help ensure the bread bakes evenly and doesn't overcook.
- Test the bread for doneness: Insert a toothpick or skewer into the center of the bread. If it comes out clean, the bread is done. If it comes out with batter or crumbs attached, bake the bread for a few minutes longer.
- Let the bread cool before slicing: Once the bread is done baking, let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This will help prevent the bread from crumbling when you slice it.
Conclusion:
With its moist texture, warm spices, and pumpkin flavor, this buttermilk pumpkin bread is a delightful treat perfect for fall gatherings or cozy afternoons. By following these tips and using high-quality ingredients, you can easily create a delicious homemade pumpkin bread that everyone will love. Remember, baking is a creative process, so feel free to experiment with different ingredients and flavors to create your own unique pumpkin bread recipe. Enjoy the baking process, and savor the sweet aroma and delicious taste of freshly baked pumpkin bread!
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