Pauline’s Pumpkin Bread
Sometimes, we just want a super basic pumpkin bread. Other times, we’re craving chocolate… or pecans! Feel free to fold in 1 cup of something fun — like dark chocolate chips, nuts, dried cranberries, or bananas — once the batter is made.
INGREDIENTS
Cooking spray, for pan
2 c. all-purpose flour (optional: wheat or your favorite flour)
1 tsp. ground cinnamon
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. kosher salt
1/4 tsp. ground ginger (optional)
1/4 tsp. ground nutmeg
1/2 c. (1 stick) butter, whipped
1 c. granulated sugar
1 c. pumpkin puree
1/4 c. sour cream (optional: Greek yogurt)
2 large eggs
1 tsp. pure vanilla extract
Cinnamon-sugar, for sprinkling (optional)
DIRECTIONS
- Preheat oven to 350°. Line an 8“-x-4” loaf pan with parchment paper then grease with cooking spray (or softened butter).
- In a large bowl, whisk together flour, cinnamon, baking soda, baking powder, ginger, nutmeg, and salt.
- In a separate large bowl using a hand mixer, beat melted butter, sugar, pumpkin puree, sour cream, eggs, and vanilla.
- Gradually add dry ingredients to wet ingredients until just combined. Transfer batter to prepared pan then sprinkle with cinnamon-sugar, if using.
- Bake until a toothpick inserted into the center of the loaf comes out clean, about 50 minutes to 1 hour. Serves 1 loaf.
