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Yield: 12 slices. Recipe from delish.com.
Ingredients 2 cups all-purpose flour 1 tsp. baking soda 1 tsp. ground cinnamon 1/2 tsp. baking powder 1/2 tsp. Kosher salt 1/4 tsp. ground ginger 1/4 tsp. ground nutmeg 2 large eggs 1 1/4 cups granulated sugar 1 cup pumpkin puree 1/4 cup unsalted butter (1 stick), melted 1/4 cup sour cream 1 tsp. pure vanilla extract Demerara sugar and cinnamon sugar for sprinkling (optional) Nutritional info Calories 265 Fat 10g Cholesterol 83mg Sodium 233mg Carbohydrate 36g Protein 5g Dietary Fiber 6g |
Directions
NOTES
- Preheat the oven to 350°F and line a 9 x 5" loaf pan with parchment paper, then grease with cooking spray.
- In a medium bowl, whisk flour, baking soda, cinnamon, baking powder, salt, ginger, and nutmeg.
- In a large bowl, using a handheld mixer on medium-high speed, beat eggs, granulated sugar, pumpkin puree, butter, sour cream, and vanilla until light and fluffy.
- Gradually add dry ingredients to egg mixture and beat on low speed until just combined. Transfer batter to prepared pan. Sprinkle with demerara sugar, then cinnamon sugar (if using).
- Bake bread until a tester inserted into the center comes out clean, 50 minutes to 1 hour. Transfer to a wire rack and let cool slightly.
NOTES
- Avoid overmixing. The best way to combat gummy, dense pumpkin bread is to avoid overmixing. Mix your ingredients until just combined—don’t go overboard.
- Use melted butter. Softened butter can lead to a very cakey bread, which isn’t what we’re going for here. For the ideal pumpkin bread texture, opt for melting your butter either in the microwave or on the stovetop. If a cakey bread is more your thing, cream together softened butter and sugar until the mixture is light and fluffy.
- Sub the sour cream. You can also use yogurt if you prefer! Plain, full-fat is best, but you can also use fat-free if that’s what you have on hand.
