Baked Pumpkin Bread

October 26, 2007

Whenever people come to stay at my house, I always like to bake something to have while they’re here. My mom and sister are going to be at my house this weekend so I decided I’d get in the kitchen tonight and whip something up for them. The last time they were here, they really enjoyed the pumpkin chocolate chip muffins I made, so I thought pumpkin bread would be a good idea. As I was looking at recipes online, I found that most of them had 1 cup of oil. I thought that was a little too much oil so I kept looking. Now I know you can sub applesauce for the oil but I didn’t have any. Well I finally found a recipe that uses no oil. But let me tell you, it is not lacking anything without the oil. This bread turned out so moist and delicious! And so much healthier without the oil.

Baked Pumpkin Bread

  • 1 1/2 cups all-purpose flour
  • 1 1/4 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg (I used 1/2 tsp ground ginger)
  • 1 cup solid pack pumpkin puree (I used 1 1/2 cups)
  • 1 cup packed brown sugar
  • 1/2 cup buttermilk (I didn’t have any so I used 1/2 cup milk mixed with 1/2 tsp lemon juice)
  • 1 egg
  • 2 tablespoons butter, softened
  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 9×5 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.

*I only baked this for about 40-45 min and it was done.

Original Source: All Recipes

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One Response to “Baked Pumpkin Bread”

  1. Brooke Says:

    Yum! Pumpkin bread is becoming one of my new favorite foods! I’ll have to try this.


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