This Pumpkin Bread Recipe is very moist and has awesome pumpkin and spice flavor.
You can add a cup of chocolate chips and/or 1/2 cup of nuts (hickory, pecans, or walnuts) for added interest and flavor, if desired.
I make several of these at a time, wrap them up, and freeze them to enjoy later in the year. I wrap them in a layer of plastic wrap, then a layer of foil and label with the name and date with a permanent marker.
Topped with the Cream Cheese Spice Spread (below), this was another delicious choice for my family.
What you will need:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1/8 teaspoon ground nutmeg
1/8 teaspoon sea salt
1 cup canned pumpkin
1/2 cup pure cane sugar
1/2 cup light brown sugar
1/2 cup canola oil
1 teaspoon pure vanilla extract
3/4 cup + 1 tablespoon buttermilk
Preheat oven to 350 degrees F. Mix pumpkin and sugar together until fluffy. Add eggs one at a time, oil and vanilla and continue to mix. Combine dry ingredients in a bowl. Then, alternate adding dry ingredients and buttermilk to pumpkin mix – beginning and ending with dry ingredients. Pour into greased 5 Inch x 9 Inch loaf pan. Sprinkle the top of the pumpkin bread with cinnamon and sugar for an extra crispy top, if desired. Bake at 350 degrees for 50-60 minutes, or until a toothpick stuck into the center of the loaf comes out clean.
Cream Cheese Spice Spread
Mix ingredients together until well blended (use an electric hand mixer, if desired).