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.
1/2cupchopped pecans or walnutsoptional, plus more for garnish
8ozunsweetened pumpkin pureeeither canned or homemade
2mediumvery ripe bananas
1cupbuttermilkor substitute 1 cup whole milk with juice of one lemon
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.
What size loaf pan should I use? The pumpkin bread can be baked in either 8-inch or 9-inch loaf pans.
Baking in 9x4-inch loaf pans results in shorter loaves and takes approximately 45 minutes to bake.
Baking in 8x4-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.