Best Pumpkin Bread
297kcal
Ingredients
- 1/2 cup unsalted butter softened to room temperature
- 1 cup brown sugar
- 2 large eggs room temperature
- 2 tsp vanilla extract
- 1 tsp cinnamon or allspice
- 1 tsp fresh grated orange peel optional
- 1/3 cup sour cream
- 1 cup canned pumpkin puree
- 2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tbsp roasted pumpkin seeds optional for garnish
Instructions
- Preheat oven to 350°F. Grease or spray with non-stick cooking spray a 9 x 5 inch loaf pan.
- In a large bowl, with the mixer set on medium, cream the butter and sugar until light and fluffy, about 3-5 minutes. Add eggs, one at a time, beating well after each addition. Add vanilla, cinnamon, orange peel, sour cream and pumpkin puree. Beat on low speed to combine.
- In medium bowl, whisk together flour, baking soda and salt.
- Add to the pumpkin mixture, beating on low to moisten then medium speed for one minute. Scrape down bowl with spatula as needed.
- Spread into prepared pan, smoothing the top. Sprinkle with roasted pumpkin seeds if using. Bake on center rack of oven for 1 hour to 1 hour and 15 minutes, or until toothpick inserted in center comes out clean.
- Allow to cool for 10 minutes on a wire rack. Remove from the pan and cool completely on the wire rack before slicing.
Nutrition
Serving1sliceCalories297kcalCarbohydrates44gProtein5gFat12gSaturated Fat6gCholesterol56mgSodium165mgPotassium201mgFiber2gSugar23gVitamin A313IUVitamin C4mgCalcium38mgIron1mg