295 Ratings
  • 5 star values: 201
  • 4 star values: 62
  • 3 star values: 18
  • 2 star values: 6
  • 1 star values: 8

This is a lower calorie quick bread that does not skimp on flavor. Buttermilk guarantees a moist crumb, too. Great for afternoon snack.

JJOHN32
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C).

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  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

162 calories; 2.7 g total fat; 21 mg cholesterol; 410 mg sodium. 32.3 g carbohydrates; 2.8 g protein; Full Nutrition


Reviews (237)

Read All Reviews

Most helpful positive review

Rating: 5 stars
10/21/2003
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!
(100)

Most helpful critical review

Rating: 1 stars
03/01/2003
If you are looking for a good pumpkin bread recipe this is not it. There was no pumpkin taste at all (and I followed the advice of others and added more pumpkin). However if you are looking for a good spice cake recipe (flavourfull moist dense filling) you will not be disappointed. I wasn't looking for spice cake so I was disappointed with the results.
(6)
295 Ratings
  • 5 star values: 201
  • 4 star values: 62
  • 3 star values: 18
  • 2 star values: 6
  • 1 star values: 8
Rating: 4 stars
10/21/2003
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.
(126)
Rating: 5 stars
10/21/2003
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!
(100)
Rating: 5 stars
11/07/2003
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!
(94)
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Rating: 5 stars
01/19/2011
I realize that there's a lot of opposition to rating a recipe to which you have made significant changes and I understand why. However I enjoy reading about what changes other cooks have made it gives me inspiration. If you don't agree you may want to stop reading now (no hard feelings I swear). I substituted half of the white flour with wheat flour. I used about 1 and 1/3 cups of real pumpkin puree substituted 2/3's of a cup of Agave Nectar in place of the 1 cup of brown sugar and used 2 tsps of pumpkin pie spice instead of the individual spices. I made buttermilk from 1% milk by adding one half a tbsp of white vinegar to the 1/2 cup of milk stirred and let sit for five minutes. I baked the bread in muffin tins at 325 for 25 minutes. Yes the five stars are based on my version but I have no doubt the original recipe was just as yummy and by making these simple changes the calorie count was further reduced to about 110 calories per serving.
(60)
Rating: 5 stars
10/21/2003
This is an easy and delicious recipe. My husband especially loved it because it's not too sweet. It sort of tastes like gingerbread. We ate it warm with a little whipped cream on top and it was great.
(54)
Rating: 4 stars
01/06/2003
This tasted good but I did have some problems with the baking time. I baked it for about 20 minutes longer than recommended and it was still slightly undone in the center. We could still eat it - the problem was slight but be prepared to adjust the baking time.
(46)
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Rating: 4 stars
10/21/2003
This is a very moist light quick bread. It was very easy to make and the family just loved it. I think next time I might add some chopped nuts and/or raisins for just a little more flavor and texture. This is great for afternoon snacks and school lunches. Thanks bunches!
(39)
Rating: 5 stars
01/06/2003
I love this bread and make it all the time. Some people say it doesn't have the "rich" pumpkin taste - tastes great to me! Add one cup of chocolate chips and substitute sucanat for the brown sugar to make it even better.
(34)
Rating: 5 stars
10/21/2003
Completely moist and delicious--and a great noshing fallback to have around for me and my toddler. It also travels well and garners heaps of compliments.
(30)