Baked Pumpkin Bread

          

This is a lower calorie quick bread that does not skimp on flavor. Buttermilk guarantees a moist crumb, too. Great for afternoon snack.

Original recipe makes 1 – 9×5 inch loaf

Ingredients

1 1/2 cups all-purpose flour
1 1/4 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup solid pack pumpkin puree
1 cup packed brown sugar
1/2 cup buttermilk
1 egg
2 tablespoons butter, softened

  • PREP

    10 mins

  • COOK

    1 hr

  • READY IN

    1 hr 10 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Sift the flour, baking soda, salt, cinnamon and nutmeg into a large bowl. Mix in the pumpkin, brown sugar, buttermilk, egg and butter until well blended. Pour into a 9×5 inch 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.

Nutrition

Calories: 162 kcal
Carbohydrates: 32.3 g
Cholesterol: 23 mg
Fat: 2.7 g
Fiber: 1.1 g
Protein: 2.8 g
Sodium: 410 mg

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