Quick Buttermilk Pumpkin Bread
A deliciously moist and easy pumpkin bread that captures the essence of fall, perfect for any occasion.
Ingrédients
Dry Ingredients
- 2 1/2 cups plain all-purpose flour
- 1 cup white sugar
- 1 1/4 tsp baking soda
- 1 tsp table salt
- 1 tbsp ground cinnamon
- 1 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
Wet Ingredients
- 1 cup buttermilk (regular or low-fat)
- 1 cup canned pumpkin
- 1/4 cup neutral oil (such as vegetable)
- 2 large eggs
- 1 tsp vanilla extract
Optional Ingredients
- 1 cup chopped pecans optional
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease and flour a 9x5-inch baking dish.
Mixing Dry Ingredients
- In a medium bowl, whisk together flour, white sugar, baking soda, table salt, ground cinnamon, ground ginger, and ground nutmeg until well combined.
Combining Wet Ingredients
- In a large bowl, combine buttermilk, canned pumpkin, and neutral oil and stir until smooth.
- Add eggs and vanilla extract, gently stir until well incorporated.
Combining Mixtures
- Pour the dry ingredients into the wet ingredients and stir just until no flour streaks remain.
Adding Pecans
- If using pecans, fold them gently into the batter or reserve some to sprinkle on top.
Baking
- Pour the batter into the prepared baking dish and smooth the top. If reserved, sprinkle pecans on top.
- Bake for 55–65 minutes or until a toothpick inserted in the center comes out clean. Tent with foil if browning too quickly.
Cooling
- After baking, let it cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Notes
This bread is perfect for various occasions and can be easily customized with add-ins like chocolate chips, dried fruits, or different nuts. Serve it warm for the best experience!