Buttermilk Pumpkin Spice Bread

• Vegetarian

• Produce

  • 1/2 tsp Ginger, ground
  • 1 cup Pumpkin puree
  • 1/2 cup Raisins

• Refrigerated

  • 2 Eggs

• Breakfast Foods

  • 1/2 cup Rolled oats

• Baking & Spices

  • 1 1/2 cups All-purpose flour
  • 1 tsp Baking soda
  • 3/4 tsp Cinnamon, ground
  • 1/4 tsp Cloves, ground
  • 1/4 tsp Mace, ground
  • 1/4 tsp Salt
  • 1 cup Sugar

• Nuts & Seeds

  • 1/2 cup Walnuts

• Dairy

  • 6 tbsp Butter
  • 1/2 cup Buttermilk

Found on pinchmysalt.com

Description

Ingredients

• 1 1/2 cups all purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon ground ginger
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground mace (can substitute nutmeg)
• 1/4 tsp salt
• 1/2 cup rolled oats
• 6 tablespoons butter, softened
• 1 cup sugar
• 1 cup pumpkin puree (mashed cooked pumpkin or canned)
• 2 eggs
• 1/2 cup buttermilk
• 1/2 cup raisins
• 1/2 cup chopped walnuts (or pecans)

Directions

• 1. Preheat oven to 350 degrees. Grease an 8 1/2-by-4 1/2-inch loaf pan with butter and dust with flour (or use the baking spray with flour in it).
• 2. In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, mace, and salt until everything is well combined then stir in the rolled oats. Set aside.
• 3. In a separate bowl, cream the butter and sugar using a hand mixer or stand mixer with paddle attachment. Beat in the pumpkin, eggs, and buttermilk until well combined. Add the dry ingredients and stir just until blended. Stir in the raisins and walnuts.
• 4. Scrape the batter into the prepared loaf pan and spread evenly. Bake until a toothpick inserted in the center of the loaf comes out clean, about 1 hour. Let cool in pan for 10 minutes, then turn out onto a wire rack and let cool completely before slicing.