Pumpkin Bread
Ingredients
- 3 1/2 cups unbleached all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt, I like using kosher salt
- 3 teaspoons Provenzano's Market pumpkin pie spice
- 1 1/2 cups brown sugar, light or dark is fine…either will work
- 1 1/2 cups granulated sugar
- 4 eggs, room temperature
- 1- 15 oz can pumpkin puree, not pumpkin pie filling
- 1/2 cup sour cream, room temperature
- 1/2 cup butter, melted and cooled
- 1/2 cup oil
Instructions
- Preheat oven to 350 degrees
- Place a large sieve over a large bowl
- Add the dry ingredients to the bowl through the sieve; the flour, baking soda, salt, pumpkin pie spice, brown sugar and granulated sugar. This will help breakup any chunks and create a really nice, light overall texture
- If the salt does not fit through the sieve then add it after sifting the other ingredients and just whisk it in
- In a separate bow, whisk together the eggs, pumpkin, sour cream, melted butter and oil
- Slowly mix the dry ingredients into the wet ingredients using a whisk
- Do not over-mix! Only mix until everything is evenly incorporated
- Spray two 9.5 x 5 inch loaf pans with cooking spray
- Pour the batter evenly between the loaf pans so they are about 2/3 full
- Bake at 350 degrees for about 50-60 minutes or until the middle is set; test this by inserting a toothpick and if it comes out clean then it is done, if it comes out wet then it needs to bake longer
- Allow the baked loaves to cool for about 5-10 minutes and remove from the pan and allow to cool completely on a cooling rack
Notes
*Make sure your ingredients are room temperature. This will help everything mix together nicely.
*Spray your loaf pan with cooking spray so the bread doesn’t stick to it. You could butter and flour the pan as well, but I find that this recipe works just fine with cooking spray.
*Make sure to bake it all the way through. When it gets close to the end of the baking time, insert a toothpick (or something similar) in the center to make sure it’s baked. If the toothpick come out clean, then you are good to go. If the toothpick has wet batter on it, bake it a little longer.
*Use an oven thermometer for accurate temperature. If you don’t have a secondary oven thermometer aside from the oven itself, then you definitely need to get one. My oven runs about 25 degrees hot, so if I were to make this pumpkin bread recipe without the proper temperature then it could burn the outside without cooking the inside.
*Use the correct loaf pan. I tested this recipe in two different size pans. This specific recipe is a perfect fit for two 9.5inch X 5inch pans. I also have slightly smaller loaf pans (about 8×4) and the batter was a little too much for those so I made a few muffins with the extra batter. Whatever loaf pan you use, make sure it’s only filled up about 2/3 of the way full, otherwise the outside will bake and the inside won’t.
*Sift all of the dry ingredients in a sieve before mixing with the wet ingredients. I have found that this makes a huge difference in the overall outcome. It makes it so the loaf is not dense and it helps to mix everything together nicely.