This is a lower-calorie pumpkin quick bread that does not skimp on flavor. Buttermilk guarantees a moist crumb, too. Great for an afternoon snack.
Ingredients
- 1.5 cups all-purpose flour
- 1.25 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 0.5 teaspoons ground nutmeg
- 1 cup solid pack pumpkin puree
- 1 cup packed brown sugar
- 0.5 cups buttermilk
- 1 large egg
- 2 tablespoons butter , softened
Instructions
-
1
Preheat the oven to 350 degrees F (175 degrees C).
-
2
Sift flour, baking soda, salt, cinnamon, and nutmeg into a large bowl; mix well. Stir in pumpkin, brown sugar, buttermilk, egg, and butter until well blended. Pour batter into a 9x5-inch loaf pan and smooth the top.
-
3
Bake in the preheated oven until a toothpick inserted into the center of loaf comes out clean, about 1 hour.
Nutrition Facts
Per serving
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