Buttermilk Pumpkin Bread Recipe

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Fall is the time for pumpkin, no doubt about it.   While I do enjoy carving one, eating one is a little more exciting! And there are a million ways to do so.  Now, theres no wrong way to cook a pumpkin, even its seeds can be delicious if roasted in the oven for a bit.  But I have to admit, every time fall comes around, I get excited because I know its time to break out my trusty pumpkin bread recipe.  Pumpkins are actually very seasonal, and the best, sweetest ones ripen during the Autumn months, so turning one into a quick bread is my way of celebrating the perfect pumpkin.

Now what is a quick bread you may be asking? Well, when making bread, there are essentially two categories:  yeast risen breads, which use the gas from yeast for leavening…and quick breads, which use gas from chemicals like baking soda and baking powder.  Just like the name implies, quick breads are quick and don’t require  time to rise.  Also, quick breads are typically much wetter than yeast breads, more of a batter than dough.  Basically, think muffin, because a quick bread is pretty much a muffin loaf, but I guess quick bread sounds more official…I’m not in charge of the naming, I just tell it like it is.  Any how, with out further ado, here is the recipe.  Enjoy!

Buttermilk Pumpkin Bread:

  • 1 1/2 cups all-purpose flour
  • 1 1/4 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup pumpkin puree
  • 1 cup sugar
  • 1/2 cup buttermilk
  • 5 eggs, seperated
  • 2 tablespoons canola oil 
  • Directions:
    Pre-heat oven to 350, and prepare a baking dish by spraying non-stick spray into the dish, and lightly dusting with flour.
    Measure and mix all dry ingredients thoroughly in a bowl.  In a seperate bowl, mix buttermilk, egg yolks, and oil.  In another bowl or stand mixer, whip the egg whites until firm peaks are achieved.  mix the wet onto the dry ingredients by folding together until barely combined.  Now fold in the egg whites in two batches in a similar fashion.  Feel free to fold in chopped nuts, chocolate chunks, or anything else your heart desires…you couldn’t go wrong with roasted and salted pumpkin seeds.  Pour into the prepared pan, and bake for 20 minutes.  If the bread isn’t done, check for doneness every five minutes afterwards with a toothpick in the center.  It should pull out with a few crumbs sticking to it, but not wet batter.  Rest for a few minutes and enjoy with hot chocolate and butter!
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