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Pumpkin Bread

Pumpkin Bread

YIELD 1 loaf

Ingredients

  • 1 2/3 cups (230g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 2 large eggs
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (100g) light (or dark) brown sugar
  • 1/2 cup (120ml) vegetable or canola oil
  • 1 1/2 cups (340g) pumpkin puree (canned or fresh, I use canned)
  • 1/4 cup (60ml) sour cream (or whole milk)

Instructions

  1. Preheat oven to 350°F/180°C. Grease a 9x5 inch pan.
  2. In a large bowl whisk together flour, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
  3. In a medium bowl, whisk together eggs, granulated sugar and brown sugar until combined. Add oil and whisk until combined. Add pumpkin puree and sour cream and whisk until combined. Pour the pumpkin mixture into the flour mixture and mix gently just until combined.

  4. Pour batter into prepared pan. Bake for 50-60 minutes until a toothpick inserted into the center of the bread comes out clean. To prevent the bread from browning too much while baking, cover it loosely with aluminum foil, about halfway through baking. Allow to cool in pan on a wire rack.

  5. Keep the bread in the fridge for up to 5 days, but make sure to serve it at room temperature so it’s soft and moist when served. The bread can also be frozen for up to 2 months (thaw overnight in the fridge).