Pumpkin Bread

It wouldn't be fall without making a pumpkin bread. This version of pumpkin bread features all of the typical ingredients, and packs one hell of a flavor! This will be your go to recipe each and every time. I guarantee it 🙂
Show nutritional information
This is our estimate based on online research.
Fat:10 g
Carbohydrates:47 g
Protein:5 g
Cholesterol:78 g
Sodium:272 mg
Fiber:1 g
Sugars:32 g
Calculated for total recipe.

Serves: 6-8

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Preheat the oven to 350º and grease a loaf pan. Line with a piece of parchment paper and set aside.
  2. In a medium mixing bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice. Set aside
  3. In a larger mixing bowl, whisk together the light brown and cane sugars together. Crack in the eggs and whisk to combine.
  4. Add in the pumpkin purée, sour cream, oil, and vanilla. Whisk to fully incorporate.
  5. To the wet ingredients, gently pour in half of the flour mixture and whisk until incorporated. DO not overmix. Add in the rest of the flour and whisk again.
  6. Pour the mixture into the loaf pan and bake for 60 minutes.
  7. Let cool for 20 minute before transferring to a cooling rack. Yields 8-10 slices.

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