A loaf of Buttermilk Pumpkin Bread sliced on a wooden cutting board.

Buttermilk Pumpkin Bread

Fill your home with the aroma of autumn when you bake this recipe for spicy and tender homemade Buttermilk Pumpkin Bread.

A loaf of Buttermilk Pumpkin Bread sliced on a wooden cutting board.
Buttermilk Pumpkin Bread

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.

Freshly baked Buttermilk Pumpkin Bread in a loaf pan.

Note: This post first appeared on October 31, 2013. The recipe has been updated from the archives with updated content and photographs, as well as improved kitchen notes and recipe annotation. I hope you enjoy this favorite from my kitchen.

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!

Freshly baked Buttermilk Pumpkin Bread in a loaf pan.

“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

Ingredients for Buttermilk Pumpkin Bread on a table.

This Buttermilk Pumpkin Bread recipe makes two 8-or 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.

Buttermilk Pumpkin Bread sliced on a wooden cutting board.

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

Note: This post first appeared on October 31, 2013. The recipe has been updated from the archives with updated content and photographs, as well as improved kitchen notes and recipe annotation. I hope you enjoy this favorite from my kitchen.

Buttermilk Pumpkin Bread

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. This recipe makes two loaves.
Course Bread
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Servings 20 servings
Calories 235kcal

Ingredients

  • 3 cups all-purpose 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 kosher salt
  • 1/2 cup chopped pecans or walnuts optional, plus more for garnish
  • 2 cups granulated sugar
  • 1/2 cup unsalted butter
  • 2 large eggs
  • 8 oz unsweetened pumpkin puree either canned or homemade
  • 2 medium very ripe bananas
  • 1 cup buttermilk or substitute 1 cup whole milk with juice of one lemon

Instructions

  • Preheat oven to 350°F. Prepare two 8- or 9-inch loaf pans by buttering and lining with parchment paper (see notes on loaf pan choice below).
  • 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.
  • Transfer the batter to prepared loaf pans, and top with additional nuts, if you wish. Bake in buttered loaf pans for 45-60 minutes or until a toothpick inserted in the center comes out clean.  If you have an instant-read thermometer, the pumpkin bread is ready when the temperature is between 195-200°F. 
  • Transfer to a wire rack to cool.

Notes

What size loaf pan should I use? The pumpkin bread can be baked in either 8-inch or 9-inch loaf pans.
  • Baking in 9×4-inch loaf pans results in shorter loaves and takes approximately 45 minutes to bake.
  • Baking in 8×4-inch loaf pans results in taller loaves and takes approximately 55 minutes to bake.
How should I store the pumpkin bread? First, cool the pumpkin bread completely. A loaf takes at least 1 full hour on a wire rack to cool. Wrap the bread with parchment paper or a paper towel, and then wrap completely with plastic wrap or aluminum foil. Wrapping the banana bread well will keep the banana bread from drying out, and the parchment/paper towel will absorb any excess moisture from the banana bread.
How long will pumpkin bread last? The pumpkin bread will last, when stored properly, at room temperature, for approximately 2-3 days.

Nutrition

Calories: 235kcal | Carbohydrates: 39g | Protein: 4g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 161mg | Potassium: 155mg | Fiber: 2g | Sugar: 23g | Vitamin A: 1959IU | Vitamin C: 2mg | Calcium: 44mg | Iron: 1mg
Did you make this recipe?I’d love to see! Tag @kitchconfidante on Instagram and hashtag it #kitchenconfidante

Comments

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. CeCe

    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!

    Reply
  2. Tara H

    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.

    Reply
    • Liren

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

      Reply
  3. Kristen

    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 :)

    Reply
    • Liren

      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!

      Reply
  4. Laura (Tutti Dolci)

    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!

    Reply
  5. Monet

    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!

    Reply
  6. Mary@SiftingFocus

    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!

    Reply
Kitchen Confidante®

Kitchen Confidante uses cookies to serve you the best possible experience. By using our website, we understand that you accept their use and agree to our cookie policy.

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Close