Do you know what's just as good as banana bread? Pumpkin bread! Slightly warmed with a nice spread of butter. Oh my goodness. This bread all the spices of a pumpkin pie and the texture of a banana bread. A moist banana bread. These are all amazing things right? Of course they are!
With the pumpkin craze coming to a close, I wanted to finish with a bang. I think I did it perfectly. There's nothing better than a bread that can be quickly thrown together but still taste amazing. I've also made a pumpkin pie waffle cake, pumpkin truffles and pumpkin gingersnap pie. I really hit the pumpkin craze hard this year myself if you couldn't tell.
I get so excited when a baked good comes out looking golden brown. I guess this is why I'm a foodie or better yet, a dessert blogger. It's the small things that make me feel all fuzzy inside. Golden brown color, moist and tender cake, and the best thing ever is when a recipe comes out amazingly perfect the first time out. I almost drop to my knees with happiness every single time it happens. Every single time being like 5 times in the 300+ recipes I've made so far on the blog. When they say baking is a science, they are not kidding folks. One teaspoon more or less can make you or break you sometimes.
Next year, maybe I'll get real crazy with it and add chocolate chips to the mix. Ohhhh, what about some cheesecake filling too? I'll have to put that on my ever growing list of things to make.
I have to laugh because I battle keeping weight off every single day. Now you know why. I think about food non-stop. I am constantly writing down ideas that I have to try making and sitting on pinterest staring at all the show-stopping food. The last month or so has been a tough one.
- 1 cup pumpkin puree
- ½ cup vegetable oil
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon . vanilla extract
- ½ cups sour cream
- 1 teaspoon . baking soda
- ½ teaspoon . baking powder
- 1 ½ teaspoon . ground cinnamon
- ½ teaspoon . ground nutmeg
- ¼ teaspoon . ground clove
- ¼ teaspoon . ground ginger
- 2 cups flour
- Preheat oven to 350 degrees F. Spray a loaf pan with non-stick cooking spray. Place a piece of parchment paper in the pan and let it hang over the two sides of the loaf pan. They will act as handles to pull the loaf out.
- In a mixing bowl, add in the pumpkin puree, vegetable oil and granulated sugar. Mix until incorporated.
- Add in the vanilla and eggs one at a time. Mix until each egg is incorporated before adding the next.
- Add in the sour cream and mix until combined.
- In a separate mixing bowl, add in the baking soda, baking powder, ground cinnamon, nutmeg, clove, ginger and flour. Whisk until combined.
- Add all the dry ingredients into the wet ingredients and mix on medium until the flour is incorporated.
- Pour into the prepared loaf pan. Place into the oven and let bake for 1 hour 15 minutes or until done. Place a tooth pick into the center of the loaf and if it comes out clean or with moist crumbs, it is done. If it comes out with batter, give it an additional few minutes before testing again.
- Let the pumpkin bread cool completely and then pull out of the loaf pan. Cut and serve. If you cut it while it's still hot, you won't get clean slices, but it will still taste deeeelicious.
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)
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