We’re the kind of people that look forward to autumn all year long. We love the bright colors of fall, the crispness to the air and the warm spices in fresh-baked treats. Of course, we also love anything pumpkin flavored, which is why this recipe for pumpkin bread really hits the spot. We’ve made different versions of pumpkin bread in the past with fruit or nuts baked into the loaves, but we love this classic recipe – it really doesn’t get better than this, folks.
The pumpkin pie spice really brings out the pumpkin flavor, but the best part is that it’s absolutely never dry. Our secret ingredient is sour cream, which ensures this sweet (but not cloying) loaf stays super moist, hence the name, and always hits the spot. You could also use Greek yogurt, but we’re used to sour cream, so that’s what we go with and, now that we know how amazing it tastes, we’ll never stray from this recipe! Grab a slice of this delicious bread the next time you need to cure a pumpkin spice craving – you won’t ever regret it!
Classic Pumpkin Bread
1 hour 15 minutes to prepare serves 8-10
- 1 cup (2 sticks) unsalted butter, room temperature
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 (15 oz.) can pumpkin purée
- 2 eggs
- 1/2 cup sour cream
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon nutmeg
- 1/2 teaspoon allspice, optional
- Preheat oven to 350º F and lightly grease 1-2 9x5-inch loaf pans with butter or non-stick spray.
- In a medium bowl, whisk together flour, baking powder, cinnamon, baking soda, salt, nutmeg and allspice, if using. Set aside.
- In a large bowl or mixer, cream together butter and sugar for 2-3 minutes, or until fluffy and lightened in color.
- Beat eggs into butter mixture one at a time, then mix in vanilla extract.
- Alternate between mixing in dry ingredients and pumpkin and sour cream, beginning and ending with the dry ingredients.
- Once batter is fully incorporated, pour into 1-2 loaf pans, then place in oven and bake for 50-60 minutes, or until toothpick comes out mostly clean.
Recipe adapted from 12 Tomatoes