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Baked Pumpkin Bread

SUBMITTED BY: JJOHN32      PHOTO BY: Allrecipes

"This is a lower calorie quick bread that does not skimp on flavor. Buttermilk guarantees a moist crumb, too. Great for afternoon snack."
PREP TIME  10 Min
COOK TIME  1 Hr
READY IN  1 Hr 10 Min
SERVINGS & SCALING
Original recipe yield: 1 - 9x5 inch loaf
    
About  scaling  and  conversions

INGREDIENTS

  • 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
  • 1 cup solid pack pumpkin puree
  • 1 cup packed brown sugar
  • 1/2 cup buttermilk
  • 1 egg
  • 2 tablespoons butter, softened

DIRECTIONS

  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.
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REVIEWS

MORE MEMBER REVIEWS
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 7, 2003 by Maggie
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!

24 users found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 21, 2003 by KTHOMASXYZ
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.

22 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 21, 2003 by Lisa-Michelle Boucher
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!

22 users found this review helpful


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NUTRITION INFORMATION

Servings Per Recipe: 12

Amount Per Serving

Calories: 161

  • Total Fat: 2.7g
  • Cholesterol: 23mg
  • Sodium: 417mg
  • Total Carbs: 32.2g
  •     Dietary Fiber: 1.1g
  • Protein: 2.7g

VIEW DETAILED NUTRITION

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