Baked Pumpkin Bread

Great recipe. I followed it for the most part. Just decreased the sugar down to 3/4 cup cause I'm not a sweet person and used 1/2 cup of 1% milk with 1/2 tbsp of white vinegar to substitute for the buttermilk. Still very most and fragrant.

These were great! I substituted the following to make it slightly lower in calories: replace 1/2 cup flour with 1/2 cup whole wheat flour, 2 tsp pumpkin pie spice instead of other spices, 15 oz of pumpkin puree, and 1/2 cup applesauce instead of buttermilk and butter. I made these as muffins instead of bread - same temperature, bake for 20-25 mins. Super moist and delicious!

One of the best, moist pumpkin breads that we have had. This was gone the day I made it, and I still can't believe that it only has 2 tablespoons of butter. I was about 2 tablespoons short of buttermilk, so I added in appplesauce to make up the difference. This baked up beautifully, with a slightly brown crust that was a little crunchy around the edges. This bread was wonderful by itself, but we spread on some cream cheese frosting to a few slices and wanted to bake another loaf to finish off the frosting.

This turned out delicious, very moist! I substituted 1 cup of the white flour for whole wheat and used honey instead of brown sugar. Great as a breakfast bread or with coffee in the afternoon, I will definitely be making this recipe again!

Just sweet enough. and healthy!! It's magical