Forgive me, Foodie Friday fans. I can’t stop with the pumpkin. This time of year, I find myself consumed by the thought of it and fixated on the many things I can work it into. I feel as though I have to pack all the goodness of fall into the months of October and November because, as soon as the end of the month arrives, it’ll be time for the big switch to peppermint and chocolate and sanding sugars (though not necessarily together). What can I say? The holidays are rough on me.

But I’m here for you. And because I’m here for you, I’m going to share with you a wonderful pumpkin bread recipe. It’s moist and flavorful and perfect for office parties, holiday get-togethers, appreciation gifts, and – of course – just for snacking.

I’m also going to share a little secret with those of you who don’t like buttermilk. You see, *I* don’t like buttermilk. Therefore it tends to be a waste of buttermilk – and of money – for me to buy a quart of buttermilk just to use under a cup of it in a recipe. But! There is a solution. Measure out just under a cup of milk (whatever you have… and skim is fine). Add one tablespoon of white vinegar or lemon juice. Let it sit for about five minutes and…. viola! A buttermilk substitute that’s perfect for baking.

Alright… now get out there and make this bread. You’re all out of excuses. Happy baking!

Pumpkin Bread
1 tablespoon all-purpose flour
1 (15-ounce) can pumpkin
3/4 cup granulated sugar
3/4 cup brown sugar, packed
1/2 cup butter, softened
4 large eggs
1 teaspoon vanilla extract
3 cups flour
1 1/2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon nutmeg
1/2 teaspoon salt
3/4 cup fat-free buttermilk

Preheat oven to 350 degrees F and coat a standard loaf pan with baking spray (Baker’s Joy).

Spread the pumpkin over 2 layers of paper towels and cover with 2 additional layers of paper towels. Let stand about 10 minutes. Scrape drained pumpkin into a bowl.

Place granulated sugar, brown sugar, and butter in a large bowl and beat with a mixer at medium speed for 3-4 minutes or until well blended. Add eggs one at a time, beating well after each addition. Beat in pumpkin and vanilla. Combine flour and next 4 ingredients in a bowl, stirring well with a whisk. Add flour mixture and 3/4 cup buttermilk alternately to sugar mixture, beginning and ending with the flour mixture.

Spoon batter into prepared pan. Bake for 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack. Remove from pan, and cool completely on wire rack.

Yield: 10-12 servings

Looking for more great recipes? Visit my blog at
http://culinography.wordpress.comSimilar Posts:

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