Pumpkin Bread

3/4 cup butter, softened (1 1/2 sticks)
3/4 cup granulated sugar
3/4 cup dark brown sugar
1 teaspoon vanilla
4 eggs
2 1/2 cups organic pumpkin purée
3 cups all-purpose flour
3 teaspoons baking powder
3/4 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon allspice
1/4 teaspoon fresh grated nutmeg
1/8 teaspoon cardamom
1/2 cup buttermilk

Preheat oven to 350° F. Prepare two 8″ loaf pans either by greasing the bottom or lining with parchment.

Cream together butter, sugar and brown sugar in a large mixing bowl. Add in vanilla and eggs and mix until incorporated. Stir in the pumpkin purée. In a separate bowl mix flour, baking powder, baking soda, salt, cinnamon, ginger, allspice, nutmeg and cardamom with a whisk. Add half of the dry ingredients to the wet and mix to incorporate. Pour in buttermilk and mix, and then add in the remaining half of the dry ingredients, blending until smooth.

Pour batter into two 8″ loaf pans and bake at 350° F for 70-75 minutes until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool 10-15 minutes before removing from the pan. Serve warm or allow to cool completely and store in an airtight container.

These loaves can be kept in the fridge for up to one week or in the freezer wrapped in plastic wrap and then in an airtight container for up to three months.


Makes 2 loaves