Just before we found out that we were being pushed out of the Restaurant, I had cooked up 12 pie pumpkins. I did this (and more) every year in preparation for making Pumpkin Pancakes every day for 2 months. Needless to say, I now have a lot of pumpkin in my freezer. So – at Thanksgiving I pulled out a bag of pumpkin when I made my pie – but because it only takes 2 cups, and each of the bags for pumpkin pancakes had 3 cups in it, I had leftover pumpkin.
This Pumpkin Bread recipe calls for 1 cup of pumpkin – which worked perfect for my leftovers. I love this one – I think you will too. Super easy and very, very tasty!
Easy Pumpkin Bread
1/2 cup butter – soft
1 1/2 cup sugar
2 eggs
1 cup pumpkin puree
1/2 buttermilk
1 2/3 cups flour
1/4 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp each Cinnamon, ground cloves, nutmeg
Preheat oven to 375 degrees
Grease a bread pan and line the bottom with parchment paper.
Beat together the butter and sugar. Add eggs, pumpkin and buttermilk – blend well.
In a small bowl, combine the flour, soda, baking powder, salt and spices then add them into your liquids. Blend well and pour into your prepared bread pan.
Bake for 30 minutes then turn your oven down to 325 degrees and bake for another 30 minutes. Test with a toothpick inserted into the center. If it comes out clean your bread is done. If not – bake a few more minutes and test again.
When your bread is done – let it sit for 5 minutes. Take a bread knife and slide it in and go all around the edges. Flip the bread out of pan onto a cooling rack and peel the parchment paper off of the bottom of the loaf then flip the loaf over to cool.
