A simple batter creates a delicious buttermilk pumpkin bread recipe that is rich dense and moist every time!

Breakfast

1 ⅔ cups all-purpose flour, 1 tsp baking soda, ½ tsp baking powder, ½ tsp salt, 1 ¼ tsp ground cinnamon, ¼ tsp ground ginger, ¼ tsp ground nutmeg, ⅛ tsp ground cloves, 1 cup pumpkin puree, ¾ cup granulated sugar, ½ cup packed brown sugar, ½ cup vegetable oil, ¼ cup buttermilk, 2 large eggs, 1 tsp vanilla extract

Preheat the oven to 350°F and spray a loaf pan with non-stick cooking spray or line with parchment paper and set aside.,2. In a medium bowl whisk together the flour baking soda baking powder salt cinnamon ginger nutmeg and cloves until combined then set aside., 3. In a separate large bowl whisk together the pumpkin puree granulated sugar brown sugar oil buttermilk eggs and vanilla until fully combined, 4. Add the dry ingredients to the wet ingredients and mix until just combined, 5. Pour the batter into the prepared lof pan and spread into an even layer, 6. Bake for 50 to 60 minutes until a toothpick inserted in the center comes out clean, 7. Cool on a wire rack for 20 minutes before removing it from the pan and letting it cool completely