Wednesday, September 30, 2015

Pumpkin Bread


This pumpkin bread has to be the most soft, moist, packed with flavor bread that you will ever make, if you are going to make a pumpkin bread this is the one to make. All the warm wonderful spices,
combined with pumpkin makes this amazing. It makes 2 loaves so you can keep them or share one with a friend, I do both. But if they are in this house, the pumpkin bread is gone in 2 days, and that is both loaves of this pumpkin bread.

Fall is in full bloom and here I go baking away with all the wonderful warm spices that fill your home with the most wonderful scents..Apple and pumpkin, butternut squash are my all time favorites to bake and cook with at this time of the year. I have just looked out my window and just started to notice my leaves are turning the beautiful colors of fall. Pumpkin and apple picking are coming up, all though I have to admit, after we pick we go into the store to have some apple cider, cider donuts, and I look at all the wonderful baked goods that are lined on the tables..

I would love to just buy some of those pies, cookies, donuts, breads, but I think to myself yes it is easier just to buy, but when you can make the same pies, breads at home by just taking a little time, at the end it is so worth it. You cannot compare the taste of fresh baked goods at home to the stores, no additives, preserves, you control everything you put in that cake, bread, muffin etc. That is why with these recipes I share they are my favorites and I want you all to try and enjoy..


1/2 cup plus 2 Tablespoons sour cream
2 teaspoons baking soda
2 teaspoons baking powder
1 cup softened butter
2 cups granulated sugar
1 (14.5) ounce can pumpkin puree
1/2 Tablespoon pumpkin pie spice
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground ginger
2 large eggs
1/4 cup vegetable oil
1/4 teaspoon vanilla extract
4 cups all purpose flour
1/2 teaspoon salt
about 1/4-1/2 cup granulated sugar for coating the loaf pans


1. Spray 2 loaf pans with cooking spray then take 1/4 cup granulated sugar for each loaf pan and coat each pan throughly then set aside
2. Preheat your oven to 350 degrees
3. In a medium bowl add your sour cream and baking soda and set aside.
4. In a large bowl add your butter and sugar and beat on medium speed until the mixture is light and fluffy and slightly pale in color.
5. Add the sour cream mixture to the butter/sugar
mixture and beat until combined.
6. In a medium bowl, add the pumpkin, cinnamon, nutmeg, and ginger, whisk to combine. After mixture is combined whisk in eggs, one at a time, then oil and vanilla, whisk until all combined.
7. Add the pumpkin mixture to the creamed butter mixture and beat until blended well.
8. Sift the flour, baking powder and salt into the pumpkin mixture and beat on low then turningmixture to medium high speed until fully incorporated.
9. Pour mixture evenly into the 2 coated loaf pans and bake at 350 degrees for 35-55 minutes. Mine took about 60 minutes, check doneness after 35 minutes by inserting toothpick into pans and the toothpick comes out clean orwith few dry crumbs. Dep on the size loaf pan you use the time will vary. I used 2 glass loaf pans, standard size. It will cook a few more minutes after it comes out of oven. Place both loaf pans onto a cooling rack until completely cooled. This takes about 1 hour. You can serve immediately or wrap with plastic wrap and foil and freeze.

recipe adapted from: Amy Roloff

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