Pumpkin Bread

While we’ll find a way to devour nearly anything pumpkin-related come fall, pumpkin bread is our go-to classic for nearly every meal—as breakfast, a snack, or even an after-dinner dessert. Everyone needs a basic recipe up their sleeve, and we happen to think ours is truly unbeatable.

Ingredients

• Cooking spray
• 2 c. (240 g.) all-purpose flour
• 1 tsp. baking soda
• 1 tsp. ground cinnamon
• 1/2 tsp. baking powder
• 1/2 tsp. kosher salt
• 1/4 tsp. ground ginger
• 1/4 tsp. ground nutmeg
• 2 large eggs
• 1 1/4 c. (250 g.) granulated sugar
• 1 c. pumpkin puree
• 1/2 c. (1 stick) unsalted butter, melted
• 1/4 c. sour cream
• 1 tsp. pure vanilla extract
• Demerara sugar and cinnamon sugar, for sprinkling (optional)

Directions

Step 1
Preheat oven to 350°. Line an 8"x4" loaf pan with parchment, then grease with cooking spray.

Step 2
In a medium bowl, whisk flour, baking soda, cinnamon, baking powder, salt, ginger, and nutmeg.

Step 3
In a large bowl, using a handheld mixer on medium-high speed, beat eggs, granulated sugar, pumpkin puree, butter, sour cream, and vanilla until light and fluffy.

Step 4
Gradually add dry ingredients to egg mixture and beat on low speed until just combined. Transfer batter to prepared pan. Sprinkle with demerara sugar, then cinnamon sugar (if using).

Step 5
Bake bread until a tester inserted into the center comes out clean, 50 minutes to 1 hour. Transfer to a wire rack and let cool slightly.