This moist and spiced Pumpkin Bread is a cozy fall favorite. Made with pure pumpkin puree, warm spices, and a touch of sour cream for richness, it’s the perfect treat to enjoy with coffee, tea, or as a holiday dessert.
Ingredients
- 1 ½ cups 187.5 g all-purpose flour
- 1 cup 220 g dark brown sugar, packed
- 2 teaspoons 4 g ground cinnamon
- 1 teaspoon 2 g ground ginger
- 1 teaspoon 4 g baking soda
- ½ teaspoon 1 g ground nutmeg
- ½ teaspoon 3 g kosher salt
- ⅛ teaspoon 0.25 g ground cloves
- 15 ounces 425.24 g pure pumpkin puree
- ½ cup 113.5 g unsalted butter, melted & cooled slightly
- 2 large eggs 100 g
- 3 tablespoons 36 g sour cream*
- 1 tablespoon 15 g milk (any kind)
- 1 teaspoon 4 g vanilla extract
Instructions
- Preheat oven & prepare pan: Preheat oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan with parchment paper.
- Mix dry ingredients: In a large bowl, whisk together flour, brown sugar, cinnamon, ginger, baking soda, nutmeg, salt, and cloves until well combined.
- Mix wet ingredients: In another bowl, whisk pumpkin puree, melted butter, eggs, sour cream, milk, and vanilla until smooth.
- Combine: Pour wet ingredients into the dry mixture and gently fold until just combined. Do not overmix.
- Bake: Transfer batter to the prepared loaf pan. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
- Cool & serve: Let the bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Sour cream adds extra moisture, but you can swap with plain Greek yogurt.
- Store leftovers wrapped at room temperature for up to 3 days, or refrigerate for 5 days.
- Freezes well for up to 3 months.
- 1/2 cup chopped pecans or walnuts
- 1/2 cup chocolate chips
- A sprinkle of coarse sugar on top for a crunchy crust