Happy Fall Yall…..
I had been searching high and low for the perfect pumpkin bread recipe. Well, I think that I have found it, and it was so yummy. Mr. JW is never too partial to being my taste tester nor the boys!!! I wanted to do a short post on the recipe so that you could try this out for the Fall holidays. I was never BIG on pumpkin things, but love sweet potatoes alot. I decided to head over to the dark side, and give pumpkin a try for a change.
I searched high and low, but this recipe was the easiest with a little tweaking on my part. Also, I am now a HUGE fanof the pumpkin bread conspiracy..
Recipe as Follows…..
1 cup Pumpkin puree (Canned pumpkin is great too)….
Baking and Spices:
1 1/2 Cups All Purpose Flour
1 tsp baking powder
1 tsp baking soda
1 cup Brown Sugar, dark
2 tsp cinnamon, ground
1/4 tsp all-spice
1/4 tsp nutmeg
1/2 cup butter
1/3 cup buttermilk
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes
- Pre-heat oven to 350 degrees F. Liberally grease an 8 or 9 inch loaf pan with cooking spray and place the loaf pan on a baking sheet in case of any spill over.
- In a large bowl beat together the butter and brown sugar until creamy, about 1 minute. Beat in the eggs and pumpkin and beat to combine. Add the spices, baking powder, baking soda,(alternating buttermilk) and flour mix to combine careful not to overmix. Mixture may be slightly lumpy; this is okay. Overmixing will lead to tough bread.
- Pour the mixture into a pan that you prepared, and smooth out on top. Bake for 45-55 minutes approximately, or until a toothpick comes out cleanor with moist, not wet crumbs. Please allow it to cool for at least 20 minutes before inverting onto a wire rack, or cake plate. Cut into slices and enjoy!
Moist, fluffy, and tender!! This is a winner….
You also have the option of sprinkling powdered sugar on the bread up to you. I opted NOT to do that because I felt like it didn’t need anything.
What is your go-to Fall recipes? I would love to know…