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Pumpkin Bread

Pumpkin Bread


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While we’ll find a way to devour nearly anything pumpkin-related come fall, pumpkin bread is our go-to classic for nearly every meal—as breakfast, a snack, or even an after-dinner dessert. Everyone needs a basic recipe up their sleeve, and we happen to think ours is truly unbeatable. Easy to whip together, this quick bread is super-moist and tender with just the right amount of pumpkin flavor. The best part? It’s totally adaptable—once you have the classic recipe down, you can experiment with it as you please. Here’s how to make this fall classic the best it can be:

Top tips for making the best pumpkin bread:
— Avoid overmixing. The best way to combat gummy, dense pumpkin bread is to avoid overmixing. Mix your ingredients until just combined—don’t go overboard.
— Use melted butter. Softened butter can lead to a very cakey bread, which isn’t what we’re going for here. For the ideal pumpkin bread texture, opt for melting your butter either in the microwave or on the stovetop. If a cakey bread is more your thing, cream together softened butter and sugar until the mixture is light and fluffy.
— Sub the sour cream. You can also use yogurt if you prefer! Plain full-fat is best, but you can also use fat-free if that’s what you have on hand.


  • Cooking spray
  • 2 c.(240 g.) all-purpose flour
  • 1 tsp.baking soda
  • 1 tsp.ground cinnamon
  • 1/2 tsp.baking powder
  • 1/2 salt
  • 1/4 tsp.ground ginger
  • 1/4 tsp.ground nutmeg
  • 2large eggs
  • 1 1/4 c.(250 g.) granulated sugar
  • 1 c.pumpkin puree
  • 1/2 c.(1 stick) unsalted butter, melted
  • 1/4 c.sour cream
  • 1 tsp.pure vanilla extract
  • Cinnamon sugar, for sprinkling (optional)


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