Moist Buttermilk Pumpkin Bread
A true fall favorite! My kids have grown to love pecans in their pumpkin bread, but if you are looking for something a little sweeter... go for the chocolate chips!
- 2 1/2 cups all purpose flour
- 1 cup granulated sugar
- 1 1/4 teaspoon salt
- 1 tablespoon ground cinnamon
- 1 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1 cup buttermilk low fat ok
- 1 cup pumpkin puree
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup chopped pecans optional
Preheat oven to 350F. Grease and flour a 9x5-inch baking dish. Set aside.
In a medium bowl, whisk together flour, sugar, baking soda, salt, and spices. Set aside.
In a large bowl, stir together buttermilk, pumpkin puree, and oil until combined.
Stir in eggs and vanilla until incorporated.
Add dry ingredients, and stir until just combined.
Stir in nuts if using.
Pour batter into prepared pan.
Bake for 55-65 minutes, or until a wooden toothpick inserted in the center comes out clean.
Remove from oven, and let cool in pan for 10 minutes.
Remove from pan and finish cooling on wire rack.
Peak Photo Studio specializes in lifestyle Maternity, Newborn, Baby, Child, Family, Senior, Commercial, Head Shot and Food photography in Salt Lake City Utah, Denver Colorado and surrounding areas.