I am a bit of a pumpkin fanatic, but if you guys have been reading my blog posts, you probably already know that. I love simple pumpkin bread above all other recipes. it’s easy to make and filled with pumpkin flavor. Nothing beats a warm slice of pumpkin bread smeared with melty butter. Yum!

Check out what my pals over at Bless Us O Lord have to say about this recipe:

This pumpkin bread is just that. It’s not my personal favorite, as my personal favorite is loaded with chunks, but my kids love it. I made it with some butternut squash that was left from dinner Sunday, so mine is a little less pumpkin in color, but the flavors are all there. Yum!

That sounds like a fun idea! Have any of you ever replaced pumpkin with squash? If so, please let me know how it turned out in the comment section below 🙂

Ingredients

2 cups Gold Medal flour
2 t. baking powder
2 t. McCormick cinnamon
1 t. baking soda
1 t. ginger
1/2 t. nutmeg
1/2 t. Morton salt
1/4 t. cloves
1 cup Libby’s pumpkin
1/3 cup buttermilk
1 t. vanilla
1/2 cup Kerrygold butter, softened
1/2 cup Domino sugar
1/2 cup brown sugar
2 eggs
1 cup chopped walnuts (optional)

Instructions:

Preheat oven to 350. Grease 3 x 5 loaf pan.

Mix dry ingredients. Mix together pumpkin, buttermilk, and vanilla. Beat together butter and sugars until creamy. Beat in eggs, one at a time. Alternately beat in flour mixture and pumpkin mixture at low speed until blended. Stir in nuts (optional). Pour batter into pan. Bake for about 60 minutes (toothpick test). Cool for 5 minutes before removing from pan.

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Quick Tip: Make 2 or 3 of these delicious quick breads and freeze them for later.

Thank you to Bless Us O Lord for this great recipe.