294 Ratings
  • 5 Rating Star 200
  • 4 Rating Star 62
  • 3 Rating Star 18
  • 1 Rating Star 8
  • 2 Rating Star 6

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

JJOHN32
prep:
10 mins
cook:
1 hr
total:
1 hr 10 mins
Servings:
12
Max Servings:
12
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Ingredients

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.

Tip

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

Nutrition Facts

161.62 calories; 2.76 g protein; 32.3 g carbohydrates; 1.14 g dietary-fiber; 19.07 g sugars; 2.68 g fat; 1.49 g saturated-fat; 21 mg cholesterol; 3260.23 IU vitamin-a-iu; 1.58 mg niacin-equivalents; 0.04 mg vitamin-b6; 0.97 mg vitamin-c; 33.87 mcg folate; 39.76 mg calcium; 1.24 mg iron; 11.8 mg magnesium; 106.03 mg potassium; 409.76 mg sodium; 0.14 mg thiamin; 24.13 calories-from-fat; 78 percent-of-calories-from-carbs; 14 percent-of-calories-from-fat; 6 percent-of-calories-from-protein; 8 percent-of-calories-from-sat-fat


Reviews (237)

Read All Reviews

Most helpful positive review

Anonymous
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

Anonymous
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)
294 Ratings
  • 5 Rating Star 200
  • 4 Rating Star 62
  • 3 Rating Star 18
  • 1 Rating Star 8
  • 2 Rating Star 6
Anonymous
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)
Anonymous
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)
Maggie
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)
Anonymous
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)
Anonymous
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)
tamarama
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)
Anonymous
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)
Anonymous
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)
CHEYENNIGANS
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)