Classic Pumpkin Bread

September 25, 2015
1 Ratings
Photo by Sarah {Thyme to Eat}
  • Makes 1 loaf
Author Notes

This classic pumpkin bread is super moist and fluffy, a perfect fall treat. —Sarah {Thyme to Eat}

What You'll Need
  • 1 1/2 cups all purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon all spice
  • 1/2 cup butter (room temperature)
  • 2 eggs
  • 1 1/4 cups sugar
  • 1 cup pumpkin puree
  • 1/2 cup sour cream
  1. Preheat oven to 350 °F. Mix the flour, baking soda, baking powder, cinnamon, all spice, and salt in a bowl and put aside
  2. In the bowl of a stand mixer, add the room temperature, softened butter and sugar and mix on medium high until soft and creamy (about a minute or two). Add the eggs and mix on medium until combined. Add the pumpkin puree and mix for a few seconds until combined. (only mix until combined, do not over do it).
  3. Slowly add in the dry ingredients while your mixer is running on medium speed until everything is fully combined. Fold in sour cream.
  4. Transfer the batter to a greased loaf pan and bake for 1 hour and 10 minutes or until a toothpick placed in the center comes out clean.

See what other Food52ers are saying.

2 Reviews

Susan October 3, 2018
Is it possible to sub some almond flour for the regular flour or will that really change the consistency of this bread?
Betsy November 14, 2016
Do you think I could add chocolate chips to this? Also, recently moved to Denver, Colorado. Any advice for baking this at higher altitudes? Have volunteered to make mini pumpkin bread loafs for my sons teachers.