Description

This pumpkin bread is super moist and full of pumpkin spice flavor! An easy, no-mixer recipe that you’ll make over and over again.

Ingredients

Scale

208 gm (1 2/3 cups spoon & leveled) all-purpose flour
1/2 teaspoon kosher salt
1 teaspoon baking soda
1/2 teaspoon baking powder
2 1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
112 gm (1/2 cup) vegetable oil
245 gm (1 cup) canned pumpkin puree (not pumpkin pie filling)
80 gm (1/3 cup) sour cream, room temperature
250 gm (1 1/4 cups) granulated sugar
60 gm (1/4 cup firmly packed) light brown sugar
2 1/2 teaspoons vanilla extract
2 large eggs, room temperature

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Instructions

Preheat the oven to 350°F and lightly grease a 9×5″ baking pan with baking spray.
In a large bowl, whisk together the flour, kosher salt, baking soda, baking powder and ground spices. Set aside.
In another large bowl, whisk together the vegetable oil, pumpkin puree, milk, sugar, brown sugar, and vanilla. Next, whisk in the eggs one at a time.
Add the dry ingredients to the pumpkin mixture. Using a rubber spatula, gently fold the ingredients together until no more pockets of flour are visible. Be careful not to overmix.
Pour the batter into the prepared pan. Bake for 55-65 minutes, until a toothpick inserted in the center of the loaf comes out clean or with a few moist crumbs. Let the pumpkin bread cool in the pan for 10 minutes before removing to a wire rack to cool completely.

Notes

Storage: Store at room temperature in an airtight container for up to 3 days.

Freezing: After the bread has cooled completely, wrap in a layer of plastic wrap, then a layer of aluminum foil, Place in a freezer-safe airtight container or zip-top bag before placing in the freezer. The pumpkin bread is good in the freezer for up to 3 months. When ready to eat, thaw in the refrigerator overnight & allow to come to room temperature before serving.