If you try one pumpkin bread recipe this season, I highly recommend it be this one. This is by far The Best Pumpkin Bread recipe in all the land. But then again I am a wee-bit bias as this recipe is my semi-creation born from a favorite sour cream banana bread recipe, my love for pumpkin, and my favorite spice of all time, nutmeg.
When it comes to pumpkin bread I am a firm believer that simple is best. Not crumble topping, salted caramel middle, drizzle of bourbon-browned sugar here...just an extra moist slice of perfectly spiced pumpkin loaf that celebrates the beautiful and delicate flavor of pumpkin and spice.
Sure, you could always add a heaping dollop of cinnamon whipped cream on top, or a hearty dusting of powdered sugar if you must. But however you decide to eat this pumpkin bread, do it fast—this loaf will certainly not last long.
photos by Leah Bergman
The Best Pumpkin Bread- original recipe by Freutcake
1 cup granulated sugar
2 large eggs
1 ½ cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup pumpkin puree
½ cup sour cream
1 teaspoon vanilla
1 teaspoon cinnamon
½ teaspoon nutmeg
Directions:
1. Preheat oven to 350 degrees. Butter and line a loaf pan with parchment; set aside.
2. In an electric mixer fitted with the paddle attachment, 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.
Freutcake Notes: Bake until just set for moist bread. After cooled wrap loaf securely in plastic wrap to keep fresh and moist.
Marisa says
Mmm.. I enjoyed that slice of this bread when you gave it to me & have been dreaming of it ever since 🙂 Pumpkin is my favorite!!
Jackie {York Avenue} says
Ooh that looks beautiful and delicious! I love that pumpkin bread is usually so moist, and I imagine the addition of sour cream would only enhance that. Yum!
christin says
i will definitely be making this.
Tish from Luv and Kiwi says
I love to spread cream cheese on slices. The ultimate indulgence!!!
anna says
I know you love nutmeg but I don't
Lynn @ The Actor's Diet says
such a sucker for pumpkin bread!
anna says
sorry Leah my last message was cut! i wanted to say:
I know you love nutmeg but I don’t 🙂 What would you recommend I use instead?
😉
Chena says
If you don't like nutmeg, try any of these you like, or combinations: Cinnamon, ginger, allspice, cloves, mace. Mace is a more delicate nutmeg-like flavor (comes from the same plant). Do go easy at first on allspice and cloves as they are quite potent. If you like gingerbread, I'd look up the spices that go into it and use that as a starting point. Experiment and enjoy!
Rachel says
I can't wait to try this - I want to make the Peekaboo Pumpkin Pound Cake, but it calls for just using easy make box stuff, and I have leftover pumpkin from making mini baked pumpkin doughnuts! This seems like the easiest recipe to do! Thanks!
Kayla Collins says
Great recipe!! The texture is amazing. I added a second tsp of cinnoman and a sprinkle of ginger to make the flavor a lil more bold....
kara w says
I am living under a CURSE of never being able to successfully bake these kinds of breads. Banana, zucchini, and now this!!! Rises up so nice and tall...falls flat and raw in the middle every time. I even baked it for 15 minutes longer than the recipe said.
any troubleshooting ideas?
Leah Bergman says
Oh no Kara! I'm so sorry to hear about your curse and that this recipe didn't work for you either. A couple of things come to mind:
1. Do you have an oven thermometer? There may be a temperature issue in the oven. You can pick one up at the hardware store for very inexpensive.
2. Do you happen to live at a high altitude?
3. Is your baking powder fresh? This can effect the rising but not sure why the cake is raw on the inside. That sounds like an oven temperature issue.
Ellen says
I used to be bad about half-baked loaves too, until I decided to get the mini loaf pans. I always make four mini loaves now, baking time is about 40 min give or take a few (my current oven needs about 44, my previous one needed 36). They come out baked, they freeze very well, and are perfect to grab for traveling, for a brunch side when company is over etc.
I am gluten-free now too by the way, and I sub in a GF flour blend cup-for-cup and add 3/4 tsp xanthan gum to this exact recipe my mom gave me years back for banana bread. I agree its the best recipe out there, she even wrote on the top "BEST banana bread recipe" 🙂 I have some pumpkin in the freezer and will definitely sub it in now that I know it will be just as "best". Thank you for the posting Leah.
Shawna Olson says
Mine won't cook thoroughly in the middle either. 🙁
All Natural Katie says
I had to bake an extra 20 minutes. My oven has always been right on cooking temperatures.
The bread turned out delicious. I added pumpkin pie spice to make more spicy. Might try experimenting with more pumpkin puree.
Melissa says
"Butter AND line pan with parchment" or Butter OR line pan with....???
Leah Bergman says
I am a little bit over cautious because I both butter and line my pans! If you just line with parchment you will be fine. Butter alone sometimes sticks.
Leah Sveda says
I SUBSTITUTED 6 FROZEN BANANAS AND ADDEDoo 1/2 tsp ginger...omg it was delicious...soooo moist