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Mom's Buttermilk Pumpkin Bread


This is a lower calorie bread. It's not super sweet and the buttermilk makes it very moist. Delicous! Use fresh pumpkin if possible otherwise canned is fine.

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Rate this recipe 4.2/5 (126 Votes)


  • 1 1/2 cups all-purpose unbleached flour
  • 1 1/4 teaspoons baking soda
  • 1 teaspoon fine sea salt
  • 1 teaspoon ground cinnamon (spicey chinese is best)
  • 1/2 teaspoon ground nutmeg
  • 1 cup cooked fresh pumpkin mashed
  • 3/4 cup packed brown sugar
  • 1/2 cup buttermilk
  • 1 egg beaten
  • 2 tablespoons butter, softened


Servings 6
Preparation time 15mins
Cooking time 75mins


Step 1

1.Preheat oven to 325

2.Whisk the flour, baking soda, salt, cinnamon and nutmeg a large bowl. Stir in the pumpkin, brown sugar, buttermilk, egg and butter until well blended. Pour into a 9x5 inch buttered loaf pan and smooth the top.

3.Bake for 1 hour in the preheated oven, or until a toothpick inserted into the center comes out clean.


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