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My review
Baked Pumpkin Bread
72
JJOHN32
"This is a lower calorie quick bread that does not skimp on flavor. Buttermilk guarantees a moist crumb, too. Great for afternoon snack."
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Ingredients
1 h 10 m servings 162Original recipe yields 12 servings (1 - 9x5 inch loaf)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C).
- 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.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
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Reviews
Read all reviews 235292 Ratings
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Most helpful positive review
10/23/2002
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 - ...
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10/23/2002
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 - ...
11/13/2002
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....
11/10/2002
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....
1/17/2011
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, ...
11/5/2002
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 ...
10/18/2002
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 i...
11/11/2002
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 ...
10/17/2002
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 su...
10/25/2002
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.