Skip to Content

Pumpkin Bread Recipe

This post may contain affiliate links which means I make a commission if you shop through my links. Disclosure Policy

I have been working on this pumpkin bread recipe all day and I am so excited to share it with you. It is soft, moist, and absolutely delicious.

Stealing or sharing? Sharing blog post images on Pinterest. You decide.

This is the first time that I actually completely reworked, mixed, matched, and created my own baking recipe – I feel a little bit like a chemist.

You see, I had a pumpkin bread recipe that I made for years, but I didn't love it. I just couldn't find a better alternative. Most of the recipes I came across had too much sugar or too much fat.

So, my ambition finally kicked in and I decided to piece together a recipe that met my criteria.

My first try flopped. (you can see the sad results on my Tumblr here)

But my second try came out great – and this is the pumpkin bread recipe that I am sharing with you here.

You may also like: Favorite Banana Bread Recipe

Ingredients

  • 1 cup sugar
  • 1/3 cup canola (or vegetable) oil
  • 1/4 cup sour cream
  • 1 egg
  • 1 cup unbleached all purpose flour
  • 3/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/4 teaspoon ground ginger powder
  • 3/4 cup canned pumpkin (this is half of a 15 oz can)

How It's Done

Combine the sugar with oil and sour cream (my secret ingredient) in a mixer bowl and beat on low until combined. I use my ancient, yet very reliable, KitchenAid stand mixer for this on the Stir setting

Add one egg and continue to beat on low until combined.

In a separate bowl, mix the flour, baking powder, baking soda, and spices until combined.

Add the flour mixture to the sugar mixture on low speed until combined.

Beat in the pumpkin.

Time to Bake

Pour the batter into a greased, nonstick, 9 inch bread pan and bake at 350 degrees F for about 50 minutes.

Cool in the pan for a minute or two and then remove from pan onto a cooling rack.

Slice and eat!

Wrap the part you don't eat tightly in aluminum foil and store in refrigerator.

One Caveat

Make sure to grease the pan well. My pumpkin bread recipe stuck a little bit to the bottom of the pan – so I must not have done a very good job of it.

Baking Powder vs Baking Soda

If you have ever wondered about how baking powder works vs baking soda – I found a great explanation here at Sally's Baking Addiction.

This article actually helped me a lot when formulating my pumpkin bread recipe.

Baking soda needs an acidic element in the recipe to work properly whereas baking powder already has some acidity in the product.

What I realized is that my old recipe (the one that didn't come out very good) had lots of baking soda in it – but no acidic element.

So, I added acidity via the sour cream, slightly reduced the baking soda, and added in a little baking powder.

Just in case you were interested ….

Print This Recipe

This pumpkin bread recipe is so soft, moist, and delicious that it practically melts in your mouth. It's perfect for Thanksgiving or any other time of year.

Pumpkin Bread Recipe

Yield: 1 loaf
Cook Time: 50 minutes
Total Time: 50 minutes

Ingredients

  • 1 cup sugar
  • 1 egg
  • 1 cup unbleached all-purpose flour
  • 1/4 teaspoon ground ginger powder
  • 1/8 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 cup sour cream
  • 1/3 cup canola (or vegetable) oil
  • 3/4 cup canned pumpkin (this is half of a 15 oz can)

Instructions

  1. Combine the sugar with oil and sour cream (my secret ingredient) in a mixer bowl and beat on low until combined.
  2. Add one egg and continue to beat on low until combined.
  3. In a separate bowl, mix the flour, baking powder, baking soda, and spices until combined.
  4. Add the flour mixture to the sugar mixture on low speed until combined.
  5. Beat in the pumpkin.
  6. Pour the batter into a greased, nonstick, 9-inch bread pan and bake at 350 degrees F for about 50 minutes.
  7. Cool in the pan for a minute or two and then remove from pan onto a cooling rack.
  8. Slice and eat
  9. Wrap the part you don't eat tightly in aluminum foil and store in the refrigerator.

Your Pumpkin Bread Recipe

Do you have a great pumpkin bread recipe? What ingredients do you add that makes it a favorite?

Previous
How to Remove Water Stains From Marble
Amazon Prime is about more than just free shipping. You get benefits like Prime Videos, Prime Music, Prime Reading, Audible Channels, Twitch Prime, Early Access to Lightning Deals, and Amazon Prime Day.
Next
Why Amazon Prime is a Great Deal

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Cailin Quinn-Dollar

Tuesday 11th of February 2020

N your list of ingredients, there is no egg listed

In directions, #2 says “add 1 egg and continue to beat......” So, is there egg or not?

Jenna

Tuesday 22nd of November 2016

Love the recipie. Excited to try it. You do have the wrong form of "2" in your cooling instructions bbifnitnwaa me. I would want to know....

Neena Nandagopal

Wednesday 23rd of November 2016

Hi Jenna,

Oops - thanks for letting me know. Just changed it. I hope you enjoy the pumpkin bread recipe.