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Season: Autumn Winter 

Pumpkin Bread

Ingredients

  • 2 stick unsalted butter
  • 2½ c. all-purpose flour
  • 1 c. light-brown sugar
  • 1 c. granulated sugar
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 2 tsp. cinnamon
  • ¾ tsp. ground cloves
  • 2 c. grated pumpkin (use a small-holed grater)
  • 3 large eggs
  • ½ c. Buttermilk
  • 1½ tsp. vanilla extract

*available from Hampshire Farmers’ Markets

Directions

  • Preheat oven to 350°F. Butter and flour two 9- by 5-inch loaf pans or two 8-inch cake pans and set aside.
  • Combine flour, sugars, baking powder, baking soda, and spices in a large bowl. Add grated pumpkin and toss.
  • Whisk eggs, buttermilk, butter, and vanilla in a medium bowl and stir into dry ingredients.
  • Transfer to prepared pans and bake on middle shelf of oven until a wooden skewer inserted into center of bread tests clean, about 35 minutes. Cool in pans on a wire rack. Run a knife around edges to release bread from pans.

Recipe from Country Life. 

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