Mom's Buttermilk Pumpkin Bread

By dlpedersen

This is a lower calorie bread. It's not super sweet and the buttermilk makes it very moist. Delicous! Use fresh pumpkin if possible otherwise canned is fine.

Ingredients

• 1 1/2 cups all-purpose unbleached flour
• 1 1/4 teaspoons baking soda
• 1 teaspoon fine sea salt
• 1 teaspoon ground cinnamon (spicey chinese is best)
• 1/2 teaspoon ground nutmeg
• 1 cup cooked fresh pumpkin mashed
• 3/4 cup packed brown sugar
• 1/2 cup buttermilk
• 1 egg beaten
• 2 tablespoons butter, softened

Preparation

Step 1

1.Preheat oven to 325

2.Whisk the flour, baking soda, salt, cinnamon and nutmeg a large bowl. Stir in the pumpkin, brown sugar, buttermilk, egg and butter until well blended. Pour into a 9x5 inch buttered loaf pan and smooth the top.

3.Bake for 1 hour in the preheated oven, or until a toothpick inserted into the center comes out clean.