This moist and delicious pumpkin bread is packed with wonderful spices that make your home smell heavenly when you bake it. Though it is called a pumpkin bread, I think it more closely resembles a cake.
For me, I usually associate bread with savoury foods, so it’s a bit strange to be calling this dessert a bread. Anyway, I had some pumpkin purée left over from a pumpkin pie I recently baked andI wanted to use it up before it went bad. I thought that a pumpkin bread would be perfect. The warm spices in the bread really put me in the fall mood. I served my bread/cake with some cream cheese frosting and a sprinkle of pépites. You can do the same or just served the bread plain. It’s still very yummy.
- 1 cup pumpkin purée
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 eggs
- 1/3 cup vegetable oil
- 1/4 cup buttermilk
- 1/2 tsp vanilla extract
- 1 3/4 cup all purpose flour
- 1/4 tsp salt
- 2 tsp pumpkin pie spice
- 2 tsp baking powder
- 1/4 tsp baking soda
- Preheat the oven to 350° F or 175° C. Butter and flour one 8.5 x 4.5 loaf pan then set aside.
- In a large bowl, mix together the pumpkin purée, sugars, vegetable oil, buttermilk, eggs, and vanilla extract.
- In a separate bowl, combine all the dry ingredients. With a large balloon whisk to ensure that there are no lumps. Then, add the dry ingredients into the wet. Mix until just combined and you can no longer see any streaks of flour.
- Pour the batter into the prepared pan and bake in the preheated oven for 50 minutes or until a skewer inserted in comes out clean.
- Once out of the oven, let the pan cool for 15 minutes before turning out the bread onto a wired rack to cool completely.
- Serve as is, or top with some frosting and pépites.