Foodie Friday – Buttermilk pumpkin bread

Fall officially started over a week ago, but we’re still waiting for it to arrive here in Los Angeles. But luckily according to my self-imposed rules I can bake with pumpkin again since it’s after September 1st! Until it finally cools off (although this week has been slightly more comfortable) at least we can enjoy pumpkin-flavored treats! Like this delicious pumpkin bread. Last year I posted a great recipe for spiced pumpkin bread, but I’ve been wanting to try a slightly different version for a while. This new recipe contains buttermilk which is always a plus. It does amazing things for banana bread so why not pumpkin bread too? I’m really glad I tried this recipe because it is delicious. Everyone at work loved it, and I ate a few too many pieces of it myself. This pumpkin bread was the perfect way to welcome the fall and celebrate the approaching holiday season.

INGREDIENTS:
1 c canola oil
3 c sugar
1 can (15 oz) pumpkin puree
4 eggs
2/3 c buttermilk
1 Tbsp vanilla
2 Tbsp pumpkin pie spice (I mixed a homemade version since I was out)
1/4 tsp cardamom
2 tsp salt
2 tsp baking soda
3 1/2 c flour

DIRECTIONS:
In a large bowl, mix together the canola oil, sugar, pumpkin, eggs, buttermilk, and vanilla. I usually use an electric mixer for this to make sure the batter is smooth. Add the pumpkin pie spice (or homemade mix of spices like I made), cardamom, salt, and baking soda and beat until combined. Add the flour to the bowl and blend until combined, scraping down the sides of the bowl with a spatula as needed. Divide the batter between a couple of greased loaf pans. The original recipe calls for three small loaf pans, but since I don’t have any of those I used one 9×5″ pan and one 8×4″ pan instead. (There was actually some batter leftover in this configuration so next time I’ll try three 8×4″ pans and make slightly smaller loaves.) Bake at 325 deg F for at least 1 hour (mine took a bit longer to set in the middle), or until a toothpick inserted in the center comes out clean. Enjoy!

Based on The Mommy Mess’s Buttermilk Pumpkin Bread.