Southern Living's Pumpkin Bread recipe - printable

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Southern Living's Pumpkin Bread Recipe

(makes 2 loaves)*

3 1/3 cups unbleached, all-purpose flour

2 teaspoons baking soda

1/2 teaspoon baking powder

1 1/2 teaspoons kosher salt

1 1/2 teaspoon cinnamon

1/2 teaspoon freshly grated nutmeg (or ground is fine)

1 1/3 cup granulated sugar

1 1/3 cup packed light brown sugar

1 cup unsalted butter, melted

4 eggs

1 (15-ounce) can pumpkin 

2/3 cup buttermilk

1 teaspoon vanilla extract

1/4 cup pine nuts

Preheat oven to 350. Grease two 9x5-inch loaf pans. Lightly flour, shaking out excess. 

Whisk flour, baking soda, baking powder, salt, cinnamon, and nutmeg together. Set aside. 

Beat both sugars and melted butter until lightened and combined, about 2 minutes. Add the eggs, one at a time, scraping down bottom and sides of bowl as needed. Mix in pumpkin, buttermilk, and vanilla until blended, about 1 minute. 

Add flour mixture on low speed, mixing just until combined. Scraping bottom and sides of bowl. 

Pour evenly into prepared loaf pans. Roughly chop the pine nuts, so that some are still whole. Sprinkle half over each loaf. 

Bake for 50-60 minutes, or until a toothpick inserted in the middle come out clean or with moist crumbs. Cover lightly with foil for the last 5-10 minutes of baking. (I laid a sheet of foil across both pans without crimping the sides.)

Cool in pans for 10 minutes, then remove to a cooking rack to cool completely before slicing. If the bread doesn't want to pop out, run a thin knife along the edge of the bread, then try again. 

Use a serrated knife to cut into slices. We picked up a Claude Dozorme bread knife in Germany and have since bought another. We love them. Wrap leftover bread in foil. 

*slightly adapted from Southern Living, September 2022

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