This month I took part in a recipe exchange and a bunch of amazing recipes landed in my inbox – including this one.
Pumpkin Bread Recipe
1/2 cup (1 stick) butter, softened
1 cup coconut sugar *
1 cup pumpkin puree **
2 large eggs, room temperature ***
1 teaspoon vanilla extract
1 1/2 cups flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/2 teaspoon salt
1/3 cup buttermilk
Optional: 1 cup of oats + 1 cup of chocolate chips
* I modified original suggestion of 1/2 cup brown sugar + 1/2 cup sugar
** You can feed the remaining pumpkin puree to a baby!
*** Oops! Mine were not room temperature – but it was OK
- Preheat the oven to 350 degrees F. Butter and flour a 9-by-5-inch loaf pan.
- In a medium bowl mix the softened butter and sugar until light and fluffy. Add in the eggs, pumpkin, and vanilla. Mix to combine.
- In a separate bowl, mix together the flour, baking soda, baking powder, cinnamon, nutmeg, allspice, and salt.
- Add 1/3 of the flour mixture into the pumpkin mixture, gently fold in, and add in 1/3 of the buttermilk. Continue working in thirds until all of the flour mixture and the buttermilk is incorporated in the batter. Mix in oats and chocolate chips.
- Pour into the prepared pan and bake at 350 degrees for 1 hour, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 1 hour before removing and slicing.
Who can resist pumpkin anything this time of year? Especially when you add chocolate chips to it… as I do with about anything I bake. Thank you Emily for sharing this recipe!
If you are in the mood for more things pumpkin – these pumpkin cookies seem to be a hit.