Pumpkin Bread Recipe
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5
6 reviews
Excellent
Pumpkin Bread Recipe
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My favorite pumpkin bread recipe with Fall spices and just a little bit of richness.
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Ingredients
Dry Ingredients
- 1 3/4 cups all-purpose flour Spooned and leveled
- 1 tsp salt
- 1 tsp baking powder
- 1/4 tsp baking soda
- 2 tsp cinnamon
- 1 tsp ground ginger
- 1/2 tsp nutmeg
- 1/4 tsp cloves ground
Wet Ingredients
- 1 cup pumpkin not pumpkin pie filling, puree
- 2 egg
- 1/3 cup sour cream
- 3/4 cup granulated sugar
- 1/2 cup brown sugar packed
- 1/2 cup butter melted, unsalted, 1 stick
- 1 tsp vanilla extract
Instructions
- Preheat oven to 325 degrees Fahrenheit.
- Liberally grease a loaf pan with butter, set aside.
- Add all dry ingredients to a sifter or fine mesh sieve. Sift into a bowl.
- In a second bowl, whisk together all wet ingredients until well mixed.
- Add the dry ingredients to the wet ingredients. Using a mixing spoon or rubber spatula, quickly mix the dry and wet ingredients together until just mixed. Leave a few lumps, and do not over mix.
- Pour the pumpkin bread batter into the prepared loaf pan and place in the oven. Bake for 60-75 minutes, or until a toothpick inserted in the center of the loaf comes out clean.
- Cool in the pan for up to ten minutes, then turn loaf out onto a wire rack and allow to cool completely before cutting.
- Once cool, pumpkin bread can be stored, covered, for up to three days.
Notes
- It is important to mix the dry and wet ingredients separately, and then combine them and stir just until mixed. Leave a few lumps. Over mixing the batter will result in a tough bread.
- For best results, sift the dry ingredients to help them combine and make them easier to mix into the wet ingredients. I just use a fine mesh sieve for this.
- Use a toothpick to check for doneness. Near the end of baking time, insert a toothpick into the center of the bread. When it comes out clean, the bread is done.
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User Reviews
Overall Rating
5
6 reviews
Excellent
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