Author Notes
This classic pumpkin bread is super moist and fluffy, a perfect fall treat. —Sarah {Thyme to Eat}
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Ingredients
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1 1/2 cups
all purpose flour
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1/2 teaspoon
baking soda
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1/4 teaspoon
baking powder
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1 teaspoon
salt
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1/2 teaspoon
cinnamon
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1/4 teaspoon
all spice
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1/2 cup
butter (room temperature)
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2
eggs
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1 1/4 cups
sugar
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1 cup
pumpkin puree
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1/2 cup
sour cream
Directions
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Preheat oven to 350 °F. Mix the flour, baking soda, baking powder, cinnamon, all spice, and salt in a bowl and put aside
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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).
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Slowly add in the dry ingredients while your mixer is running on medium speed until everything is fully combined. Fold in sour cream.
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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.
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