Moist Pumpkin Bread

 

A moist pumkin bread flavored with holiday spices. It is good for breakfast, snacking, or desserts plain or with cream cheese.

Ingredients

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2 C flour

1 t baking soda

1/2 t baking powder

2 t cinnamon

2 t ginger

1/2 t nutmeg

1/4 t cloves

1/4 t allspice

1 t salt

1/2 butter softened

3/4 brown sugar

2 eggs

1 can(15 ounces) pumpkin*

1/3 C sour cream

1 t vanilla

Directions

Preheat oven 350º F  Butter and lightly flour or spray Pam Baking  9 x 5 x 3 inch pan.

Tools needed

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In small bowl add dry ingredients then mix and set aside.

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In stand mixer with flat beater attachment add butter and sugar until mixed. Add eggs and beat until fluffy. Add in sour cream, pumpkin, and vanilla and mix.

Add flour mixture and mix on slow speed until combined.  Pour into prepared pan.

 

Bake about 60-70  minutes. Bread is done when inserted cake tester or toothpick comes out clean. Transfer to baking rack to cool.

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Note:

I prefer Libby’s® pumpkin when making this bread. I get more consistent results batch after batch. It seems to me that the pumpkin contains more solids and less moisture?

 

 

 

 

 

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