Pumpkin Bread

Moist and delicious, this pumpkin bread is incredible!  You could totally substitute the sour cream for Greek yogurt for added protein and reduced calories.  It also makes great muffins, about 24 with a batch this size.  I love to make a ton, then freeze them and put them in my kids’ lunches for a healthy treat.

Pumpkin Bread
Print Recipe
Moist and delicious pumpkin bread is sweet with a hint of cinnamon spice. Perfect for fall but fantastic anytime.
Servings Prep Time
2 loaves 10 minutes
Cook Time
50 minutes
Servings Prep Time
2 loaves 10 minutes
Cook Time
50 minutes
Pumpkin Bread
Print Recipe
Moist and delicious pumpkin bread is sweet with a hint of cinnamon spice. Perfect for fall but fantastic anytime.
Servings Prep Time
2 loaves 10 minutes
Cook Time
50 minutes
Servings Prep Time
2 loaves 10 minutes
Cook Time
50 minutes
Ingredients
Servings: loaves
Instructions
  1. Preheat oven to 350 degrees. Add the butter, sour cream, pumpkin, vanilla and sugar to a stand mixer. Mix until smooth.
  2. Use the paper the butter was wrapped in, and grease the bottom of two bread pans.
  3. Add the flour, salt, baking powder, cinnamon, and nutmeg to the pumpkin mixture. Blend for 30 seconds, then scrape down the sides and blend for another 30 seconds or until all ingredients are combined. Do not over-mix.
  4. Pour batter into bread pans, smooth out the top.
  5. Bake for 50-60 minutes or until a toothpick inserted to middle comes out clean. Allow to cool for 5 minutes, then remove from the pan and place on a cooling rack. Allow to cool completely before slicing.
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