My future father-in-law is a really healthy guy. He exercises every day of the week, he eats really well, and he’s lost so much weight in the past few years that you almost can’t recognize him if you were to look back at pictures of him from five years ago! It’s really amazing and makes me wish that I had the will power that he does! Anyway, because of this, whenever I bake for him, I try to make it low-fat or low in sugar. I stumbled across this recipe for pumpkin bread the other day that had no butter and no oils in it! I almost didn’t believe it, and was a bit skeptical when I baked it because I was worried about it being moist enough, even though it did have a good amount of pumpkin puree in it. Well, lo and behold, it was delicious! It was delicate and very moist and had all of the flavors of fall, just as the recipe promised. I wrapped it up in parchment paper and a ribbon and was very pleased with the results. I added a small amount of white chocolate chips (only about 1/2 cup) and they added just the right amount of creamy sweetness to go with the spiced pumpkin flavor. You don’t really need the chips, though, as the bread itself was absolutely delicious. It’s October, so go ahead and start baking for autumn!
Line your pan with parchment paper and spray with Pam.
Combine the flour, salt, nutmeg, cinnamon, ginger, and cloves and set aside.
In another bowl, combine the brown sugar, pumpkin puree, buttermilk, vanilla, and egg in another bowl and mix well.
Scrape the bowl to make sure everything is mixed thoroughly.
Gradually mix in the dry ingredients, scraping the bowl to be sure that everything is combined well, but don’t overbeat!
Fold in the white chocolate chips by hand.
Spread the batter into the pan and bake at 350 degrees F for about an hour, until the bread is set.
I gave this to my future father-in-law when we went over for his house for dinner and we all really liked it! It was moist and flavorful and had just the right amount of spice.
- 1½ cups all-purpose flour
- 1¼ teaspoon baking soda
- 1 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- 15 oz pure pumpkin puree (about 1¾ cup)
- 1 cup firmly packed light or dark brown sugar
- ½ cup buttermilk
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup white chocolate chips
- Preheat the oven to 350 degrees F. Line your loaf pan with parchment paper (if you have it; it just helps the bread to come out much easier) and spray with Pam.
- Mix the flour, baking soda, salt, and spices together in a small bowl and set aside.
- In a large bowl, mix pumpkin, sugar, buttermilk, vanilla, and egg together.
- Add the dry ingredients to wet, mixing just enough to moisten everything (overmixing will make the bread tough and dry). Fold in white chocolate chips by hand.
- Spread the batter into the prepared loaf tin and bake for about one hour, until set.