Our pumpkin bread recipe perfects the fall loaf by being super-moist and tender with just the right amount of pumpkin flavor, and is also easy to whip up.
Ingredients
Instructions
Arrange a rack in center of oven; preheat to 350°. Line an 8" x 4" loaf pan with parchment, leaving an overhang on 2 long opposite sides. Grease with cooking spray.
In a medium bowl, whisk flour, baking soda, cinnamon, baking powder, salt, ginger, and nutmeg.
In a large bowl, using a handheld mixer on medium-high speed, beat eggs, granulated sugar, pumpkin puree, butter, sour cream, and vanilla until light and fluffy.
Gradually add dry ingredients to egg mixture and beat on low speed until just combined. Transfer batter to prepared pan. Sprinkle with demerara sugar, then cinnamon sugar (if using).
Bake bread until a tester inserted into the center comes out clean, 50 minutes to 1 hour. Transfer to a wire rack and let cool slightly.
Nutrition
- Calories
- 269 Calories
- Fat Content
- 11 g
- Saturated Fat Content
- 6 g
- Trans Fat Content
- 0 g
- Cholesterol Content
- 54 mg
- Sodium Content
- 205 mg
- Carbohydrate Content
- 39 g
- Fiber Content
- 1 g
- Sugar Content
- 24 g
- Protein Content
- 4 g
