Friday, October 17, 2014

Ginger Pumpkin Bread

Ginger Pumpkin Bread
{Makes 2~ 8.5x4.5 inch loaves}

Unsalted butter, room temp for greasing pans
3 cups all purpose flour
2 tsp. baking powder
2 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. nutmeg
2 tsp. ginger
1/4 tsp. salt
2 cups canned pumpkin puree
2 cups packed brown sugar
4 large eggs
1/4 cup vegetable oil
1 2/3 cup buttermilk

Preheat oven to 350 degrees.
Grease 2 8.5 x 4.5 inch pans with butter.
In a large bowl whisk together the dry ingredients, except sugar.
In the bowl of an electric mixer, combine pumpkin puree and sugar until well mixed.
Add the eggs and oil, mix until well incorporated, about 2 minutes.
Alternately add the flour mixture in two batches, along with the buttermilk,
Combine well.
Divide batter between 2 pans.
Bake for 55-60 minutes until fork comes out clean in the center.
Let cool for 10 minutes, remove loaves from pans and cool completely.
Bread can be kept at room temperature, wrapped in plastic, for up to 4 days.
It also freezes well!




Anonymous said...

Looks delicious! We are big pumpkin bread lovers around here. I have never tried it with ginger, I think that will change soon!

Carol Blanchet said...

I feel like you did this post just for me! ;-)
Thank you for sharing your recipe.

I'm going to carve out a little time this afternoon to make this.
It's a blustery autumn day on this side of the mountains - and this will be the perfect treat.

~ Carol

Unknown said...

Thank you for the recipe. Do you always use buttermilk or have you tried adding a little vinegar to regular milk? I always wonder if there is a difference in taste.

Julia said...

I always use 1 cup milk + vinegar!

Blogging tips