Updated: Jul 22
You will love this recipe! Not only is this pumpkin bread a fabulous breakfast treat and delicious snack, it can also double as a dessert! I love to slice it thick, warm it just for 10 seconds in the microwave and top with a bit of cream cheese!
My son has been on a pumpkin purée kick. He’s been working out and adding it to his protein shakes. He says it is good for restoring our electrolyte balance after hard workouts, since it's loaded with electrolytes. Pumpkins are a great way to load up on essential electrolytes such as potassium, without a lot of added calories or carbs. Besides regulating blood pressure and muscle function, potassium plays a very important role in nerve firing and functionality. Needless to say.. I have a lot of pumpkin purée in the fridge these days and I’m trying out new yummy ways to use it!
This pumpkin bread recipe is amazing! It’s my new go-to recipe with a flavour that is truly unbeatable. This quick and easy bread is super moist with just the right amount of pumpkin flavour. The best part? You’re basically eating a vegetable packed with health benefits and nutrients! My recipe is totally adaptable too, once you have the basic recipe down, you can experiment with it as you please. The possibilities of mixins are endless!
This pumpkin bread is easy to make, basically just a bit of mixing and stirring, then pop it in the oven, and, in about an hour, you’ll have a house smelling of sweet autumn spices! Better than any autumnal scented candle I’ve ever had!
2 cups of all-purpose flour
1 teaspoon of baking soda
1 tsp. ground cinnamon
1/2 teaspoon of baking powder
1/2 tsp. kosher salt
1/4 tsp. ground ginger
1/4 teaspoon of pumpkin pie spice
3/4 cup of sugar
1 heaping cup of pumpkin puree
1 tablespoon of butter, melted
1/4 cup of olive oil (evoo)
3 tablespoons of sour cream
1 teaspoon of vanilla extract
Preheat the oven to 350°F. Spray a 8"x4" loaf pan with cooking spray.
In a medium bowl, mix the flour, baking soda, cinnamon, baking powder, and pumpkin pie spice
In a large bowl, add and beat eggs, sugar, pumpkin puree, butter, sour cream, and vanilla until the mixture is light and fluffy.
Gradually add the dry ingredients to wet mixture and beat until well combined.
Transfer the batter to the prepared pan. Bake the bread for 50 minutes to an hour.
Let it cool and enjoy! Bon appétit!