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Pumpkin Bread
n n This bread is super moist and is packed with all the fall spices.
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n - 1/2 cup oil
- 1/2 cup sour cream
- 1 cup pure pumpkin puree
- 1/2 cup light brown sugar packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 3/4 cup all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ground ginger
- 1/8 tsp clove
- 1/8 tsp all spice
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n - Preheat oven to 350 degrees.
- Whisk together oil, sour cream, pumpkin purée, eggs, brown sugar, sugar, and vanilla.
- In a separate bowl, sift together all the dry ingredients. Pour dry ingredients into wet ingredients and stir until just combined.
- Pour into greased loaf pan and bake for 45-50 minutes.
- Cool in pan for 15 minutes prior to transferring to a wire rack.
- Store covered at room temperature for up to 5 days.
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n nu003cliu003eUse pure pumpkin puree, not pumpkin pie filling!u003c/liu003eu003cliu003eDo not overmix batter.u003c/liu003eu003cliu003eAdd in chocolate chips for extra goodness!u003c/liu003e
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