Buttermilk pumpkin bread

Heather Disarro

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Buttermilk pumpkin bread utilizes the moisture and tang from buttermilk to add a little something extra to traditional pumpkin bread. In addition to the extra flavor, this bread has less fat as it uses the buttermilk in lieu of butter or oil.

buttermilk pumpkin bread

Buttermilk pumpkin bread

Makes 1 (9 x 5-inch) loaf


  • 1/2 cup low-fat cultured buttermilk
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 whole eggs
  • 1 (15 ounce) can pumpkin puree
  • 1 teaspoon vanilla extract
  • 2 cups flour
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt


  1. Preheat oven to 350 degrees F.
  2. Spray a 9 x 5-inch loaf pan with nonstick spray and set aside.
  3. In a large bowl, whisk together the buttermilk, sugar, pumpkin, eggs and vanilla until smooth.
  4. Sift in the flour, pumpkin pie spice, baking powder, baking soda and salt.
  5. Fold the dry ingredients in until just combined.
  6. Pour into the prepared baking pan.
  7. Bake for 50 to 60 minutes until just done.
  8. Let cool completely before cutting.

More festive pumpkin baking options

Peekaboo pumpkin pound cake
Steamed pumpkin bread
Peanut butter pumpkin bread

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Heather Disarro
Heather is the writer behind the food blog, Heather’s Dish, and the coordinator of the beauty blog, Faces of Beauty. She and her husband live at the base of the Rocky Mountains in the Denver metro area and are constantly active, especially with their two crazy lab mixes Bunker and Keira. They had their first baby, Weston, in March 2012 and have been boundlessly blessed by him every day of his life. You can find more at Heather’s personal blogs, Heather’s Dish and Faces of Beauty or send her a tweet at @heathersdish.