Welcome fall with this easy recipe for the BEST pumpkin bread! Super moist, packed with fall spiced pumpkin flavor, and did I mention EASY?
Preheat oven to 350 degrees. Coat a 9x5x3 loaf pan with nonstick cooking spray. Set aside.
Cream butter and both sugars with an electric mixer on med/high speed until light and fluffy, about 2 minutes.
Add the eggs one at a time, beating well after each addition.
Whisk together the pumpkin puree and buttermilk in a small bowl. Add the pumpkin mixture to butter/sugar mixture and beat on medium speed until just combined, about 1 minute.
Whisk together the dry ingredeints in a medium bowl and gradually add it to the pumpkin mixure, beating just until combined. Stir in vanilla, being careful not to over mix.
Pour batter into prepared pan, smoothing the top. Bake for 1 hour and 10 mins or until a toothpick inserted into the center comes out clean. Begin checking it at 1 hour to be sure not to over-bake.
Let the pumpkin bread cool in pan for 10 minutes before removing it to cool on a wire rack. Serve warm or cooled to room temperature.