From My Kitchen: Pumpkin Bread

Just because October is over, doesn't mean that you have to stop talking about pumpkin.  We love pumpkin in this house!  Today's recipe I made a couple of weeks ago and it was gone before I had a chance to do anything about it.

The Hubbs mentioned a couple of times how he was in the mood for pumpkin bread and, after the second time, I thought, "I better make him some pumpkin bread," and set out to find a good recipe.

I went through every recipe I had here in the house before getting on Pinterest.  What I had wasn't giving me the "warm fuzzies" so I set out on Pinterest to find the perfect pumpkin bread recipe.

I wanted something that would embrace the season with its look, smell, and taste.  I scoured tons of pins before finding this recipe from Leah over at Freutcake.  Score!

Guys....
This pumpkin bread is perfect.



It smells of fall and it tastes like a walk through lush fallen leaves.

You  have to make this.

This girl knew what she was doing when she whipped this up in her kitchen.

The Best Pumpkin Bread

Ingredients:
1/2 cup (1 stick) butter, at room temperature, plus more for pan
1 cup granulated sugar
2 large eggs
1 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup pumpkin puree
1/2 cup sour cream
1 teaspoon vanilla
1 tsp cinnamon
1/2 tsp nutmeg

Directions:
1. Preheat oven to 350 degrees. Spray down your loaf pan with some good non-stick spray.  I use Canola Oil.
2. In an electric mixer with a paddle attachment (or using your hand mixer, like I did, on the lowest setting possible) cream butter and sugar until light and fluffy.
3. Add eggs, and beat to incorporate.
4. In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg and salt. Add to the butter mixture, and mix until just combined.
5. Add pumpkin, sour cream, and vanilla; mix to combine.
6. Pour batter into prepared pan and bake 50 minutes or until a cake tester inserted into the center of the cake comes out clean. Let rest in pan for 10 minutes, then turn out onto a rack to cool.

Please don't judge me by my deformed loaf.  :(

Doesn't that look great?
Well, despite how oddly shaped it is on top....

.......

I learned something new with this recipe.  See how my loaf is all weird looking on top?  My oven is too hot. I found this out after sending a picture to my mom and asking her why my loaves always come out weird. That's when she proceeded to tell me, according to Dad, that my stove is too hot and it's probably because it's gas.  

So, if you have loaves that come out that way: get yourself an oven thermometer, pop that baby in, and find out what the TRUE temperature of your stove is.  

Mine is 10 degrees too hot, so I should have baked this pumpkin bread at 340 for 50 minutes, instead of what the recipe stated.  Good to know for future reference!

So, tell me, what's your perfect pumpkin bread recipe?

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4 comments:

  1. My recipe doesn't call for sour cream, I bet it's super moist pumpkin bread. Theresa visiting from @DearCreatives

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    Replies
    1. Thanks for stopping by Theresa! The sour cream actually did make it super moist. I was really surprised at how moist it was. I have also heard you can use Greek Yogurt in place of sour cream for a more healthier alternative, so I may try that next time.

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  2. I just printed this out to use up the leftover pumpkin from making pumpkin spice muffins this weekend. I hope it's really the best because it sounds delicious!

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    Replies
    1. I love it! I was surprised by how moist it was (and stayed that way!) I have a hard time with baked good drying out on me-this did NOT! Let me know what you think Britni! Thanks for stopping by!

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