Description
This classic version of pumpkin bread is super moist and fluffy-a perfect fall treat.
Ingredients
- 1-½ cup All-purpose Flour
- ½ teaspoons Baking Soda
- ¼ teaspoons Baking Powder
- ½ teaspoons Cinnamon
- ¼ teaspoons All Spice
- 1 teaspoon Salt
- ½ cups Unsalted Butter, Softened At Room Temperature
- 1-¼ cup Sugar
- 2 Eggs, Room Temperature
- 1 cup Pumpkin Puree
- ½ cups Sour Cream
Preparation
Preheat oven to 350°F. Mix flour, baking soda, baking powder, cinnamon, all spice, and salt in a bowl and put aside.
In the bowl of a stand mixer, add the room temperature, softened butter and sugar and mix on medium high until soft and creamy (about a minute or two). Add eggs and mix on medium until combined. Add the pumpkin puree and mix for a few seconds until combined. (only mix until combined, do not over do it).
Slowly add in the dry ingredients while your mixer is running on medium speed until everything is fully combined. Fold in sour cream.
Transfer the batter to a greased loaf pan and bake for 1 hour and 10 minutes or until a toothpick placed in the center comes out clean.
