Description
This classic Pumpkin Bread recipe is moist, flavorful, and packed with warm spices like cinnamon, nutmeg, and cloves. Perfect for autumn or anytime you crave a cozy treat, it’s easy to make and ideal for breakfast, snacks, or dessert.
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
- Preheat and Prepare Pan: Preheat your oven to 350 degrees Fahrenheit. Line a 9 x 5 x 2.5-inch loaf pan with parchment paper and spray it with nonstick cooking spray to ensure the bread releases easily after baking.
- Mix Wet Ingredients: In a large bowl, combine the melted salted butter and granulated sugar. Beat them together using a hand mixer or stand mixer fitted with a paddle attachment until well combined. Then add the eggs, pumpkin puree, sour cream, and vanilla extract, and continue beating until the mixture is smooth and cohesive.
- 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 ensure even distribution of the spices and leavening agents.
- Mix Batter: Gradually add the dry ingredients to the wet mixture, mixing gently until just combined. Avoid overmixing to keep the bread tender.
- Bake the Bread: Pour the batter into your prepared loaf pan, smoothing the surface slightly. Place it in the preheated oven and bake for 45 to 60 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent with foil during the last 10-15 minutes.
- Cool and Serve: Allow the pumpkin bread to cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- For extra moisture, you can substitute sour cream with Greek yogurt.
- If you prefer a spicier bread, increase the cinnamon or add a pinch of ground ginger.
- Store the pumpkin bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This bread freezes well; wrap tightly and freeze for up to 3 months.
- Ensure not to overmix the batter to keep the texture light and fluffy.
Nutrition
- Serving Size: 1 slice (approx. 1/12th of loaf)
- Calories: 220
- Sugar: 15g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg
