Discover how to prepare marinated chicken on the stove using this simple method. Italian salad dressing is used to marinade and then cook chicken breasts. A furiously easy and delicious Italian chicken recipe requires just four ingredients. Serve, if preferred, with rice or noodles. Prego!
| Prep Time: | 10 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 10 mins |
| Servings: | 12 |
| Yield: | 1 – 9×5 inch loaf |
Ingredients
- 1 ½ cups all-purpose flour
- 1 ¼ teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 cup solid pack pumpkin puree
- 1 cup packed brown sugar
- ½ cup buttermilk
- 1 egg
- 2 tablespoons butter, softened
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Sift the flour, baking soda, salt, cinnamon and nutmeg into a large bowl. Mix in the pumpkin, brown sugar, buttermilk, egg and butter until well blended. Pour into a 9×5 inch loaf pan and smooth the top.
- Bake for 1 hour in the preheated oven, or until a toothpick inserted into the center comes out clean.
Nutrition Facts
| Calories | 162 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 21 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 2 g |
| Sodium | 410 mg |
| Sugars | 19 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious!
I’ve made this bread several times, and love it. But the original version uses too little pumpkin. After experimenting with different amounts, I found that using an entire 15 oz can of pumpkin gets me the result I want. Instead of buttermilk I use 1/2 cup of yogurt; and instead of whole eggs, I use around 2 and a half tablespoons of egg whites. I do not add any butter. After mixing everything else together, I add in a large bunch of raisins and also a large bunch of chopped walnuts. The raisins and walnuts help this recipe enormously. For flour I’ve been using 1 cup of All-purpose plus 1/2 cup of Whole Wheat Pastry flour. But using only All Purpose flour would probably get an equally good result.
No flavor as-is.
Very delicious. Will definitely be making again as everyone in the house loved it.
I made this recipe twice so far. Now a regular for Fall season:) I would suggest checking at 50 minutes. 60 was still delicious except threw away the end pieces. My husband really enjoyed having it in his lunches. I baked as directed for spices and it’s excellent!
This has been my favorite quick bread for years now. Very moist and delicious! I keep everything exactly the same except I do use all or part whole wheat pastry flour. Comes out great for me every time.
Love it…the only thing I did was use a whole can of pumpkin instead of 1 cup…very moist and good pumpkin flavor…I’ll make it again.
I loved this recipe and will absolutely be making it again. I made a few changes – I roasted and pureed fresh pumpkin instead of using canned, I added a dash of pumpkin pie spice, and I added mini chocolate chips (as I always do to fall bread). Moist and delicious!
Very good, although the texture was a little off, but that could have been something I did. Not super sweet, which is what we liked about it. Would add chopped walnuts next time.
Very moist with a lovely spice flavor.
Love this recipe because it doesn’t have copious amounts of oil in it. In fact, there’s none. I also added 1/4 tsp ground clove for an extra flavor boost. Moist and delicious!
I made this bread 3 times last fall. DELICIOUS!! I probably add more spice but I don’t measure it. I go by smell and when I can smell enough spice I stop. I make a double batch and bake it in a bundt pan so that it cooks all the way through. I mix powdered sugar and cream cheese to spread on each piece if my guests desire a little splurge. This is so yummy. The house smells wonderful while it bakes.
I added a touch of vanilla and walnuts. Family liked but next time I might add light sour crean insteasd of last butter, just to add more moisture.
Adding this to the permanent collection! Used 1 1/3 cup roasted hubbard squash in lieu of pumpkin (it’s what I had on hand) and used 2T olive oil (instead of butter) and 2 tsp pumpkin pie spice instead of the cinnamon and cloves. It took a full 55 min to bake. So moist and delicious! Next time I’m going to try subbing 1/3 c shredded carrots for 1/3 c of squash and maybe adding in raisins.
Loved it!! Super moist, super flavorful! I used evaporated milk instead of buttermilk and didn’t use the butter. Even substituted 1/2 cup of wheat flour for the white to make it a little healthier. Nom, nom!
My daughter and I make this often. We use butternut squash puree, seasoned with all-spice. We add a little ginger and vanilla to the batter, because we add vanilla to everything. We mix cream cheese with icing sugar and milk, squeeze quarter sized dollops onto a lined sheet and freeze. Then we fill the cups halfway, place two dollops in the center, and cover. Et viola! Cream cheese filled “pumpkin” muffins! Big favorite in our house!
Very good especially for a lower calorie bread, keep in mind one serving is 1/12 of the loaf. I did add a crumb oat topping. Overall not a very sweet bread but has good flavor. I used this recipe because I had some leftover buttermilk and the lower calories helped as well with my interests in this recipe. Will probably add nuts and raisins next time which of course will add to the calories. All in all this met with my expectations.
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.
It was excellent and just sweet enough! I always try to find recipes with lower sugar content. Brown sugar is the best!
I’ve made this bread so many times to give away for the holidays! Everyone loves it! And so easy to make. I make mini loaves to share with people.
Good! I added an extra 1/2 tsp cinnamon, a dash of cloves, and dark chocolate chips. Really moist (which is rare for baked goods without much oil/butter).