Description
This classic Pumpkin Bread recipe offers a moist, spiced loaf perfect for fall and holiday gatherings. With warm hints of cinnamon, nutmeg, and cloves balanced by creamy pumpkin and sour cream, it’s a comforting treat that’s easy to make and sure to please all ages.
Ingredients
Scale
Wet Ingredients
- ½ cup melted salted butter
- 1 cup granulated sugar
- 2 large eggs
- ¾ cup pure pumpkin puree
- ¼ cup sour cream
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
Instructions
- Prepare the oven and pan: Preheat the oven to 350°F (175°C). Line a 9 x 5 x 2.5-inch loaf pan with parchment paper and lightly spray with nonstick cooking spray to ensure easy removal of the bread.
- Mix wet ingredients: In a large bowl, combine the melted salted butter and granulated sugar. Using a hand mixer or stand mixer fitted with the paddle attachment, beat until fully combined. Add the eggs, pumpkin puree, sour cream, and vanilla extract, then mix until smooth and well blended.
- Combine dry ingredients: In a separate medium bowl, whisk together the all-purpose flour, ground cinnamon, baking soda, baking powder, ground nutmeg, and ground cloves to evenly distribute the spices and leavening agents.
- Incorporate dry into wet: Gradually add the dry flour mixture to the wet pumpkin mixture. Mix gently until just combined; avoid overmixing to ensure a tender crumb. Pour the batter evenly into the prepared loaf pan.
- Bake: Place the loaf pan in the preheated oven and bake for 45 to 60 minutes. The bread is done when a toothpick inserted in the center comes out clean or with just a few moist crumbs. If the top browns too quickly, tent with foil during the last 10-15 minutes.
- Cool and serve: Remove the bread from the oven and allow it to cool in the pan for 10 minutes. Then transfer the loaf to a wire rack to cool completely before slicing and serving.
Notes
- Ensure pumpkin puree is 100% pure pumpkin, not pumpkin pie filling, for the best flavor and texture.
- Do not overmix the batter to keep the bread tender and moist.
- Use parchment paper or grease the loaf pan well to prevent sticking.
- Baking time may vary depending on your oven; start checking for doneness around 45 minutes.
- Store leftover pumpkin bread wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
- This bread can be frozen for up to 3 months; thaw overnight in the refrigerator before serving.
Nutrition
- Serving Size: 1 slice (approx. 60g)
- Calories: 190
- Sugar: 14g
- Sodium: 190mg
- Fat: 7g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg
