Best Pumpkin Bread Recipe

pumpkinbreadIn BEWITCHBERRY COTTAGE, Emily Martin struggles to make pumpkin bread in her efforts to learn to cook. I included that because I was so pleased when I finally baked a decent loaf of pumpkin bread. Over the years, I’ve worked on refining the recipe until I think I’ve got one for the perfect loaf. There are three parts to the fabulous taste. One is the use of butter instead of oil, the second is the use of buttermilk, and the third is the spice mix. Using the traditional spices that go in pumpkin pie, including a little ginger, takes this recipe to the next level.

So here we go:


1/3 cup unsalted butter, softened

1 1/3 cup sugar

1 cup mashed pumpkin

1/2 cup buttermilk

1 tsp baking soda

1/4 tsp baking powder

1 tsp salt

1 1/2 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp ginger

1/2 tsp cloves

1 3/4 cup flour

Mix butter, sugar, mashed pumpkin and buttermilk until smooth. Blend dry ingredients together and then add to batter. Bake at 350 degrees for one hour in a greased loaf pan. Enjoy!

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