Put down two layers of paper towels on top of a baking
sheet. Spread the pumpkin puree over the paper towels and
set aside for 10 minutes. Adjust the oven rack to the lower
third position and heat the oven to 350 F.
In a large mixing bowl, combine the oil, sugars, and butter.
Stir with a whisk until combined. Add the eggs one at a
time, mixing well after each addition. Lift one side of the
paper towel so that the pumpkin puree rolls onto itself to
create a log. Transfer the log of pumpkin puree to the large
mixing bowl with wet ingredients. Add the buttermilk and
vanilla extract and then whisk to combine.
In another medium bowl, combine the flour, cinnamon,
baking soda, nutmeg, and cloves. Stir with a whisk, then
add the dry ingredients to the wet ingredients. Stir until just
incorporated, taking care not to overwork the batter.
Transfer the batter to the prepared ban and bake for 30-60
minutes (~30 minutes for cake pan, longer for loaf pan) until
toothpick inserted into center comes out clean. Cool the
bread in the pan on a wire rack for 30 minutes. Then
remove the bread and cool completely. Enjoy!
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