Super Moist Classic Pumpkin Bread

Fresh baked pumpkin bread warm from the oven. Excellent texture and detail with saturated colors. Please see portfolio for similar photos.
  • 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
  1. Preheat oven to 350º F and lightly grease 1-2 9×5-inch loaf pans with butter or non-stick spray.
  2. In a medium bowl, whisk together flour, baking powder, cinnamon, baking soda, salt, nutmeg and allspice, if using. Set aside.
  3. In a large bowl or mixer, cream together butter and sugar for 2-3 minutes, or until fluffy and lightened in color.
  4. Beat eggs into butter mixture one at a time, then mix in vanilla extract.
  5. Alternate between mixing in dry ingredients and pumpkin and sour cream, beginning and ending with the dry ingredients.
  6. 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.

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