I’m not sure what’s better: biting into a freshly baked slice of pumpkin bread, or the way your home is filled with the aroma of autumn when you bake these loaves in the oven. Have the best of both worlds when you bake this wonderful homemade Buttermilk Pumpkin Bread.
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!
Buttermilk Pumpkin Bread
This Buttermilk Pumpkin Bread recipe makes two 9-inch loaves, so you’ll have a loaf to keep and a loaf to share (no pressure!). The recipe includes extra sweetness from two ripe bananas as well as a bit of crunch from chopped nuts (the nuts are totally optional of course).
If you do not have buttermilk on hand, it’s easy to substitute. Just use 1 cup of milk mixed together with the juice of one lemon.
More Pumpkin Recipes
Baked Pumpkin Donuts with Almond Flour and Spiced Maple Glaze
Chocolate Pumpkin Whoopie Pies
Cinnamon Chip and Walnut Pumpkin Muffins
Cassava Pumpkin Pie with Graham Cracker Crust
Pumpkin Spice Buttermilk Bundt Cake
Buttermilk Pumpkin Bread
- 3 cups flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 3 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 cup chopped pecans or walnuts optional
- 2 cups sugar
- 1/2 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°F. 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 overmix.
- Bake in buttered loaf pans for 45-60 minutes or until a toothpick inserted in the center comes out clean.
- Transfer to a wire rack to cool.