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Ingredients

  • 2 cups flour
  • 1 tsp. baking soda
  • 1 tsp. ginger
  • 1 tsp. cinnamon
  • 1 tsp. nutmeg
  • 1 tsp. allspice
  • 1 tsp. ground cloves
  • ¼ tsp. salt
  • 2 sticks butter, softened
  • 1 ½ cups granulated sugar
  • 3 eggs, beaten
  • 1 tsp. vanilla
  • ¼ cup buttermilk
  • 1 cup pumpkin puree
  • ¼ cup unsalted pumpkin seeds

Instructions

  • Preheat oven to 350℉. Butter or oil a 5x9 loaf pan.
  • In a bowl, sift together the flour, baking soda, ginger, cinnamon, nutmeg, allspice, ground cloves, and salt. Set aside.
  • In a mixing bowl, cream the butter and sugar until light and fluffy, about 5 minutes. Scrape down the bowl halfway through. It should become a wet dough consistency.
  • Add in the eggs on at a time and mix until well combined. Then add in the vanilla.
  • Slowly alternate between half of the flour and milk at a time into the bowl, ending with the milk.
  • Stir in the pumpkin puree.
  • Pour the batter into the loaf pan and sprinkle the pumpkin seeds on top.
  • Bake for 45-1 hour or until the center is cooked through.