Pumpkin Bread
Yield: 12 slices
Calories: 258kcal
Easy pumpkin bread recipe made with pumpkin puree, dark brown sugar, sour cream, and little cornstarch. A tender quick-bread with beautiful dome top.
Ingredients
- 1 ⅔ cup (235 g) all-purpose flour
- 1 tablespoon (7 g) cornstarch
- 1 teaspoon (5 g) baking soda
- ½ teaspoon baking powder
- 2 teaspoons (4 g) ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground allspice
- ½ teaspoon (2 g) kosher salt
- 2 large eggs at room temperature
- 1 cup (198 g) granulated sugar
- ¼ cup (49 g) dark brown sugar packed
- ½ cup (120 ml) vegetable oil
- 1 cup (229 g) canned pumpkin
- ¼ cup (60 ml) whole milk
- ¼ cup (52 g) sour cream
- 1 teaspoon (5 ml) pure vanilla extract
Special Equipment
Instructions
- Set the oven rack to the center position. Preheat to 350ºF (176ºC).
- Lightly grease a 9x5-inch loaf pan with cooking spray or vegetable oil.
- In a large bowl, sift flour, cornstarch, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, cloves, and allspice together. Thoroughly mix with a whisk until combined.
- In a medium bowl whisk together eggs, granulated sugar, and brown sugar until smooth and pale yellow in color, 1 minute.
- Slowly whisk in the vegetable oil into the egg mixture until completely mixed, about 30 seconds.
- Whisk in pumpkin, whole milk, sour cream, and vanilla extract into the egg mixture until smooth, about 30 seconds.
- Add the egg mixture to the flour mixture. Gently fold the flour mixture until just moistened, making sure to scrape the bottom, with some lumps and flour spots remaining. Do not over mix the batter.
- Pour batter into greased pan and smooth top with a spatula.
- Bake the pumpkin bread until a toothpick inserted in the center comes out clean or internal temperature reaches 195 to 200ºF (90 to 93ºC), about 50 to 60 minutes. If needed, cover the bread loosely with foil about 45 minutes into cooking to prevent the top from getting too brown.
- Cool the bread in a pan for 10 minutes.
- Carefully run a knife or small spatula around the sides of the pan, remove the pumpkin bread and transfer to a cooling rack.
- Cool completely before slicing.
Notes
- Spices in the recipe can be substituted for 2 ½ teaspoons of store-bought or homemade pumpkin pie spice.
- Storing: Store at room temperature for 4 to 5 days when tightly sealed in an airtight container or resealable plastic bag.
- Freezing: Slices can be individually wrapped in plastic and stored in a bag in the freezer for up to 1 month. Reheat by wrapping in a paper towel and microwave on medium power for 60 to 90 seconds.
- Make it Dairy-Free: Use unsweetened cashew or almond milk instead of cow's milk. Use dairy-free sour cream or dairy-free yogurt.
- Make it Gluten-Free: Use gluten-free flour instead of wheat flour. I recommend Bob's Red Mill 1:1 baking flour.
Nutrition
Calories: 258kcal | Carbohydrates: 37.63g | Protein: 3.23g | Fat: 11.15g | Saturated Fat: 8.35g | Cholesterol: 30.28mg | Sodium: 207.8mg | Potassium: 107.15mg | Fiber: 1.24g | Sugar: 22.29g | Vitamin A: 3255.13IU | Vitamin C: 0.86mg | Calcium: 37.4mg | Iron: 1.29mg
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