Baked Pumpkin Bread

Baked Pumpkin Bread

224
JJOHN32 9

"This is a lower calorie quick bread that does not skimp on flavor. Buttermilk guarantees a moist crumb, too. Great for afternoon snack."

Ingredients 1 h 10 m {{adjustedServings}} servings 162 cals

Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 162 kcal
  • 8%
  • Fat:
  • 2.7 g
  • 4%
  • Carbs:
  • 32.3g
  • 10%
  • Protein:
  • 2.8 g
  • 6%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 410 mg
  • 16%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Sift the flour, baking soda, salt, cinnamon and nutmeg into a large bowl. Mix in the pumpkin, brown sugar, buttermilk, egg and butter until well blended. Pour into a 9x5 inch loaf pan and smooth the top.
  3. Bake for 1 hour in the preheated oven, or until a toothpick inserted into the center comes out clean.
Tips & Tricks
How to Make Pumpkin Pancakes

These seasonal favorites are light, airy, and delicate, not dense and cakey.

Easy Pumpkin Muffins

These muffins are moist and tasty, and freeze well.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 224

  1. 280 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
KTHOMASXYZ
10/21/2003

This was a great lower-calorie bread - I was very impressed. I did add about 1/4 to 1/2 tsp. ground ginger, which made for a nice addition. I had no complaints about the lack of pumpkin taste - let's face it, pumpkin by itself just doesn't have that strong of a taste. If that's really what you're aiming for, make a pumpkin pie instead.

Lisa-Michelle Boucher
10/21/2003

This is fantastic pumpkin bread. I'm bringing the recipe to my next weight watchers meeting! I followed other reviewers' advice and doubled the pumpkin, adjusting the cooking time accordingly. I also used freshly baked pumpkin instead of canned. (Slice wedges and bake for at least an hour or until soft. Puree with a hand mixer) This freezes well in individual portions and reheats well. Wrap one piece in a paper towel and pop it in the microwave for half a minute. Yummy!

Maggie
11/7/2003

Yummy! I tried this recipe to use up some extra fresh pumpkin puree, and it turned out great! I added sliced almonds to the first batch and chopped pecans to the second. Also, I used 1/2 tsp. cloves and 1/2 tsp. ginger in the first batch to replace the nutmeg (still used cinnamon), and 1-1/2 tsp. pumpkin pie spice in the second batch to replace the cinnamon and nutmeg. I also added 1 tsp. vanilla to the second batch. Both batches were great! Pumpkin doesn't have much flavor, so it's all in the spices!