Ben’s Favorite Pumpkin Bread

This is super moist and very cake like. I use pumpkin that I roasted, blended and froze in advance, but you could use canned as long as you find some with no other ingredients (and aren’t worried about all the nasty chemicals in canned goods!)

  • 20 oz pureed pumpkin
  • 1 C melted butter
  • 3/4 teaspoon baking soda
  • 1/2 cup organic buttermilk
  • 3 cups all purpose unbleached flour
  • 2 cups sugar
  • 1 1/2 teaspoons salt
  • 1 Tablespoon apple cider vinegar

Preheat oven to 425° Combine all ingredients in a large mixing bowl. Pour ingredients into two  9 inch square greased baking pans. Bake 25 – 30 minutes until toothpick inserted into center of bread comes out clean. If you have a problem with vinegar, you may eliminate it for this recipe.

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2 Responses to Ben’s Favorite Pumpkin Bread

  1. Karen says:

    Just so you know, all buttermilk and all apple cider vinegar contain sulfite. No way to avoid it if fermentation is involved.

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