Buttermilk Pumpkin Bread

Buttermilk Pumpkin Bread | www.kitchenconfidante.com

I still don’t have any candy in the house. In just a few hours, the homes in my neighborhood will be filled with eager trick or treaters, the energy bursting at the seams, counting down the minutes until the sun goes down and they get the green light from their parents to emerge and begin the spooky Halloween fun. And I still don’t have a single snitch of candy!

It was intentional. In years past, the Halloween candy I buy somehow disappears into a mysterious black hole of candy abyss days (or even weeks) before its intended night. I have my suspicions as to who is sneaking a Twix or two. I’ve tried hiding the stash, but no matter how clever the hiding spot, it its always found. Always. So my strategy this year was to hold off to the last possible minute.

Without any sweets to sneak, I found myself craving a treat: a spicy, tender slice of warm pumpkin bread. Is there anything better as we head into days of cozy sweaters and tall warm boots? I think not! If only I could convince my children to agree this is far better than the candies that will fill their baskets!

“Mom, are you handing out pumpkin bread tonight?” my daughter quipped. “Not a bad idea,” I joked back.

The kids might not appreciate it, but perhaps you might? This is my treat for you. Buttermilk Pumpkin Bread. A slice of comfort, on this Halloween night. Have a delicious Halloween, everyone!

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Buttermilk Pumpkin Bread

Yield: 2 9-inch loaves

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 60 minutes

I'm not sure what's better: biting into a freshly baked slice of fresh pumpkin bread, or the way your home is filled with the aroma of autumn. Have the best of both worlds in this wonderful treat.


3 cups flour
1½ tsp baking powder
1½ tsp baking soda
3 tsp cinnamon
1 tsp nutmeg
½ tsp ground cloves
½ tsp salt
½ cup chopped pecans or walnuts (optional)
2 cups sugar
½ cup unsalted butter
2 eggs
8 oz fresh or canned unsweetened pumpkin puree
2 very ripe bananas

1 cup buttermilk (or substitute 1 cup milk with juice of one lemon)


Preheat oven to 350 degrees. Prepare two 9-inch loaf pans by buttering and lining with parchment paper.

In a medium bowl, sift or whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt. Add nuts if using, then set aside. In a the bowl of an electric mixer fitted with the paddle attachment, cream sugar and butter. Mix in eggs, one at a time, then add the pumpkin and bananas. Add flour mixture and buttermilk, alternating until incorporated. Try to end with the dry ingredient addition, and be sure not to over mix.

Bake in buttered loaf pans for 45 minutes to one hour or until a toothpick inserted in the center comes out clean.

Transfer to a wire rack to cool.

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by Liren Baker on October 31, 2013

21 Responses to “Buttermilk Pumpkin Bread”

  1. dixya| food, pleasure, and health October 31, 2013 @ 1:26 pm (#

    can i come trick or treating (mainly for a loaf of this bread0?

    • Liren replied: — November 6th, 2013 @ 7:37 pm

      You can come any time, and you don’t even need to be in costume, Dixya :)

  2. Mary@SiftingFocus October 31, 2013 @ 6:56 pm (#

    Liren, you’re not alone in waiting until the last minute to buy your Halloween candy. I heard a statistic today stating that more Halloween candy is actually sold on Halloween than any other day leading up to Trick or Treat night. I think others, including myself, have figured out that if it isn’t in the house – we can’t eat it. So self-disciplined, aren’t we? I would love a slice of this pumpkin bread in my treat bag!

  3. Monet October 31, 2013 @ 8:20 pm (#

    We haven’t bought candy either. We actually turned the lights off this year because little Lucy goes to bed so early. We didn’t want any knocks waking her up! I would be so very happy with a slice of bread though. I’d take this over candy any day!

  4. Laura (Tutti Dolci) October 31, 2013 @ 9:18 pm (#

    I didn’t pass out candy but I joked about giving out homemade brioche rolls. Somehow I don’t think the kids would appreciate them ;). Lovely bread!

  5. Jessica @ A Kitchen Addiction November 1, 2013 @ 7:17 am (#

    I would gladly take a slice of this bread over a piece of candy!

  6. Barbara | Creative Culinary November 1, 2013 @ 7:47 am (#

    I would prefer this any day to Halloween candy. Not so sure about munchkins but let’s just turn off the lights and have some bread and wine…deal? :)

  7. Bonny@cleverhen.com November 1, 2013 @ 7:51 am (#

    My granddaughter loves Pumpkin Bread! This will be great to make for her. Thanks for the recipe.

    • Liren replied: — November 6th, 2013 @ 12:05 pm

      I hope your granddaughter likes it, Bonny!

  8. Kristen November 1, 2013 @ 9:17 am (#

    Hi! This recipe looks delicious :) Does the flavor of the banana come through? If so, is it’s intention along the lines of using oil or applesauce? I’m wondering if I could make that substitution :)

    • Liren replied: — November 1st, 2013 @ 10:13 am

      Hi Kristen! The banana flavor does not really come through, as the pumpkin flavor really prevails. My intent was to add sweetness and moisture, much like applesauce. If your applesauce is on the sweet side, then I would use that as a substitute! Hope that helps, I hope you like it!

  9. Tara H November 5, 2013 @ 5:39 pm (#

    My son and I made this tonight…Delicious!!! Smells just as great as it taste too… Will make this again for the Holidays. Also I made one 9×5 loaf and 12 cup cakes.

    • Liren replied: — November 6th, 2013 @ 12:06 pm

      Hi Tara! I’m so glad you and your son were able to enjoy the Pumpkin Bread together!

  10. Jocelyn (Grandbaby Cakes) November 15, 2013 @ 8:44 pm (#

    This bread is so gorgeous! I could definitely use a slice, or two, right now!

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  15. Lindsey Tramuta October 19, 2015 @ 12:45 am (#

    Fancy stumbling upon this recipe years later! Gearing up to make it but have a question: is the banana crucial? 

  16. CeCe November 5, 2015 @ 3:04 pm (#

    Just made this loaf as I had left over pumpkin and buttermilk from a previous recipe and cannot wait to try it.  I cut the ingredients in half because I only wanted to make 1 loaf rather than 2 and it came out beautifully!

    • Liren Baker replied: — November 6th, 2015 @ 8:27 pm

      So glad to hear – thank you for letting me know, CeCe!

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