Pumpkin Bread

This is a lower calorie quick bread that does not skimp on flavor. Buttermilk guarantees it will be moist. Great for an afternoon snack.


1 1/2 cups all-purpose flour

1 1/4 teaspoons baking soda

1 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1 cup pumpkin puree

1 cup brown sugar

1/2 cup buttermilk

1 egg

2 tablespoons butter, softened


1. Preheat oven to 350 degrees.

2. Sift the flour, baking soda, salt, cinnamon and nutmeg into a large bowl. Mix in the pumpkin, brown sugar, buttermilk, egg and butter until well blended. (optional add-ins: chopped pecans, chocolate chips, raisins, 1 tsp vanilla)

3. Pour into a 9×5 inch loaf pan.

4. Bake for 1 hour, or until a toothpick inserted into the center comes out clean.