Pumpkin Bread

If it’s one thing that makes me chuckle is that I don’t like pumpkin, but I love pumpkin products, from fritters, to pie, to soup and definitely this bread. It is so moist and delicious and the spices are amazing. Give it a try and I’m sure you will love it as well.

You will need:

1 cup (2 sticks) unsalted butter, room temperature
2 cups all-purpose flour
1 1/ 2 cups sugar
1 (15 oz.) can pumpkin purée
2 eggs
1/ 2 cup sour cream
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon vanilla extract
1/ 2 teaspoon baking soda
1/ 2 teaspoon salt
1/ 2 teaspoon nutmeg
1/ 2 teaspoon allspice, optional

Method:

Preheat oven to 350º and lightly grease and flour 1-2 9×5-inch loaf pans. In a medium bowl, whisk together flour, baking powder, cinnamon, baking soda, salt, nutmeg and allspice, if using. Set aside. In a large bowl or mixer, cream together butter and sugar for 2-3 minutes, or until fluffy and lightened in colour. Beat eggs into butter mixture one at a time, then mix in vanilla extract. Alternate between mixing in dry ingredients and pumpkin and sour cream, beginning and ending with the dry ingredients. Once batter is fully incorporated, pour into 1-2 loaf pans, then place in oven and bake for 50-60 minutes, or until toothpick comes out mostly clean.

Tips: Substitute sour cream with butter milk or plain yogurt. If you are using fresh cooked pumpkin, make sure to drain it well before blending