How to Make Buttermilk Pumpkin Bread Without Buttermilk
Put down the fork is what you will have to keep telling yourself once you take a bite of this. Once it’s down just pick it up with your hands and enjoy.
(photos updated 2020)
Recently we purchased a learning tower for my son, he has enjoyed making eggs in the morning and peanut butter sandwiches for lunch. He has also loved that there is a chalkboard on the back of it to draw on. After nap one day last week I had everything set up for us to make Pumpkin Bread. This boy is a lover of pumpkin bread like his mama, and often times will pass up a cake pop at Starbucks for a warm loaf of pumpkin bread on our journey through Target.
I knew I wanted some type of crumb topping–because who can really resist a buttery sugary goodness crumbled on top of your bread. I actually made way to much of it, but hey it was heavenly. The recipe below has a decrease in the crumb topping but feel free to add more if you’d like!
Grab a cup of coffee and a warm slice of this bread and you are sure to forget that it’s 90 degrees outside!
1. Preheat oven to 350 degrees F. Grease one 9×5″ loaf pan.
2. In a large bowl combine the flour, sugars, pumpkin pie spice, baking soda, and salt. To make the crumb topping–in a separate bowl combine the flour, sugars, pumpkin pie spice, and butter.
3. In a separate bowl whisk the eggs, pumpkin puree, butter, vanilla, and buttermilk.
4. Add the wet ingredients to the dry ingredients, and mix using a rubber spatula until moist.
5. Pour the batter into the prepared loaf pan. Sprinkle the crumb topping over the loaf, pressing down gently into the batter.
6. Bake for 50-60 minutes, or until a toothpick comes out clean. Let cool before removing from the pan.
