Best 5 Moms Buttermilk Pumpkin Bread Recipes
Pumpkin bread, a classic fall treat, is a moist and flavorful quick bread made with pumpkin purée. This recipe is a family favorite, passed down from generations, and is known for its rich, velvety texture and warm, inviting spices. Using buttermilk in the batter adds a subtle tanginess that complements the sweetness of the pumpkin and the spices. With the addition of chopped walnuts, this bread has a delightful crunch that adds a satisfying contrast to the soft crumb. The glaze, made with powdered sugar and maple syrup, provides a delicate sweetness and a glossy sheen to the finished loaf. This recipe also includes a variation for a cream cheese swirl, which adds an extra layer of richness and creaminess to the bread. Whether you prefer the classic pumpkin bread or the cream cheese swirl variation, this recipe is sure to become a beloved tradition in your home.
Check out the recipes below so you can choose the best recipe for yourself!
BUTTERMILK PUMPKIN SPICE BREAD
Moist buttermilk pumpkin spice bread
Provided by Kate @ I Heart Eating
Categories bread
Time 1h10m
Number Of Ingredients 13
Steps:
- 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. If the bread starts to brown too quickly, tent with foil.
- Remove from oven, and let cool in pan for 10 minutes.
- Remove from pan and finish cooling on wire rack.
Nutrition Facts : ServingSize 1 slice, Calories 289 kcal, Carbohydrate 40 g, Protein 5 g, Fat 12 g, SaturatedFat 4 g, Cholesterol 28 mg, Sodium 358 mg, Fiber 2 g, Sugar 18 g
MOM'S BEST PUMPKIN BREAD
My mom has a cookbook that my aunt bought her from a church social back in the 70's. This pumpkin bread recipe is from that cookbook with some changes my mom has made thru the years. A very easy to make and moist, wonderful bread that my mom makes in loaf pans, tart pans, or her bundt pan. Hope you enjoy it as much as we do!
Provided by lauralie41
Categories Breads
Time 1h10m
Yield 3 loafs, 24 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, mix together ingredients in order given.
- Divide mixture into 3 greased loaf pans.
- Bake at 350 degrees for approximately 1 hour or until toothpick inserted in middle comes out clean.
Nutrition Facts : Calories 265.1, Fat 10.1, SaturatedFat 1.5, Cholesterol 31, Sodium 270.8, Carbohydrate 41.4, Fiber 0.7, Sugar 25.5, Protein 3.3
BAKED PUMPKIN BREAD
This is a lower calorie quick bread that does not skimp on flavor. Buttermilk guarantees a moist crumb, too. Great for afternoon snack.
Provided by JJOHN32
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h10m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- Bake for 1 hour in the preheated oven, or until a toothpick inserted into the center comes out clean.
Nutrition Facts : Calories 161.6 calories, Carbohydrate 32.3 g, Cholesterol 21 mg, Fat 2.7 g, Fiber 1.1 g, Protein 2.8 g, SaturatedFat 1.5 g, Sodium 409.8 mg, Sugar 19.1 g
RAISIN-FILLED PUMPKIN SPICE BREAD
Years ago, I got this recipe from one of the best cooks in our church. Freeze a few loaves to have on hand when a friend or neighbor needs a pick-me-up. -Martha Sue Stroud, Clarksville, Texas
Provided by Taste of Home
Time 1h20m
Yield 2 loaves (16 slices each).
Number Of Ingredients 14
Steps:
- In a large bowl, sift together flour, soda, salt, cinnamon and nutmeg. Add sugar, oil, eggs and buttermilk. Mix well. Stir in flavorings, pumpkin, raisins and pecans. Pour into two greased 9x5-in. loaf pans. Bake at 350° for 60-65 minutes or until bread tests done. Let stand 10 minutes before removing from pans. Cool on a wire rack.
Nutrition Facts : Calories 225 calories, Fat 10g fat (1g saturated fat), Cholesterol 27mg cholesterol, Sodium 168mg sodium, Carbohydrate 32g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.
MOM'S BUTTERMILK PUMPKIN BREAD RECIPE - (4.2/5)
Provided by dlpedersen
Number Of Ingredients 10
Steps:
- 1.Preheat oven to 325 2.Whisk the flour, baking soda, salt, cinnamon and nutmeg a large bowl. Stir in the pumpkin, brown sugar, buttermilk, egg and butter until well blended. Pour into a 9x5 inch buttered 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:
- Use fresh pumpkin puree. Fresh pumpkin puree will give your bread a more intense pumpkin flavor than canned puree.
- Don't overmix the batter. Overmixing the batter will make your bread tough. Mix just until the ingredients are combined.
- Use a loaf pan that is at least 9x5 inches. A smaller loaf pan will result in a bread that is too dense.
- Bake the bread until a toothpick inserted into the center comes out clean. Overbaking the bread will make it dry.
- Let the bread cool completely before frosting it. This will help the frosting to set properly.
Conclusion:
Buttermilk pumpkin bread is a delicious and easy-to-make fall treat. It's perfect for breakfast, brunch, or dessert. With its moist texture and sweet pumpkin flavor, this bread is sure to be a hit with everyone who tries it.
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