Description
A moist and tender pumpkin bread made with sour cream, perfect for breakfast or dessert during the autumn season.
Ingredients
Scale
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup sour cream
- 1 cup pumpkin puree (canned or fresh)
- 2 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and prepare a 9×5-inch loaf pan by greasing it lightly with butter or non-stick spray.
- In a sizeable mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, approximately 3 to 5 minutes.
- Add the sour cream and pumpkin puree, mixing until uniformly combined. Follow with the eggs, ensuring each one is incorporated before adding the next.
- In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Gradually fold the dry ingredients into the wet ingredients, mixing until just combined. Avoid overmixing to prevent a dense texture.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
This bread can be stored at room temperature for up to three days or frozen for up to three months. Try adding chocolate chips or nuts for a variation.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 12g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
Keywords: pumpkin bread, fall recipes, baking, dessert