Pumpkin Bread

Not just any pumpkin bread. This one wows every time I serve it.

In an effort to remain transparent, I admit I dislike the taste of pumpkin. It's too perfumey for me, if that makes sense.

This bread is different. It's rich, moist, and complex. Again, it's the sour cream that makes the difference. 

Be patient baking bread, and know your oven. My ovens tend to run hotter, so I know to check it earlier than later.

For diabetics, replace any sugar with sugar substitutes.

Mea Culpa: I actually had a better looking pumpkin bread, but I forgot to take a picture of it before I gave it away. This one belongs to Greg. He says it tastes good no matter how it looks.

 

Pumpkin Sour Cream Bread

This recipe makes 2 loaves

Ingredients

• 2 sticks of butter, softened (1 cup)
• 2 cups sugar
• 2 eggs
• 1  15 oz. can pumpkin puree
• ½ cup sour cream
• 2 cups flour
• ½ tsp. salt
• ½ tsp. baking powder
• 1 tsp. baking soda
•  2 teaspoons of pumpkin spice

Instructions

• Preheat oven to 325 degrees.
• Grease pans with shortening and flour 2- 9 x 5 loaf pans.
• In a large bowl, cream together the butter and sugar.
• Add the eggs one at a time and mix well.
• Add the pumpkin and sour cream and blend well.
• Add the flour, baking soda, baking powder, and pumpkin spice to the mixture and mix together on low speed.
• Pour into prepared pans.
• Add topping, if desired. (see below) 
• Bake for 65 to 75 minutes, or until a toothpick comes out clean.
• Cool in pan about 10 minutes.
• Turn out onto a cooling rack.
  
  

Brown Sugar Pecan Topping (optional)

This is enough for both loaf pans.

• ¾ cup brown sugar
• ¼ cup flour
• ¾ cup pecans chopped
• ¼ cup butter melted 

Instructions

After you pour the batter into pans, spread dollops of the topping across the top of the batter, then bake. 

Note: These loaves freeze beautifully, just be sure they’re completely cool before you wrap in plastic wrap and freeze.

This is the perfect gift for neighbors, friends, or as a hostess or housewarming gift.

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