There is pumpkin spice everything everywhere! October comes and this country becomes obsessed with everything pumpkin. And I love it!
Of course, with everyone posting their recipes, do we really need one more? Truth be told, I didn’t want to feel left out (insert pout-face). AND I was dying to adapt this amazing banana bread recipe into a pumpkin bread. Instead of using oil or butter, the recipe calls for sour cream. So I had to experiment, and I’m really glad I did!
Keep in mind that 2 tablespoons of premium (not reduced fat) sour cream is approximately 60 calories (according to the container) while 1 tablespoon of canola oil (and many pumpkin loaf recipes call for oil) is 120 calories, and you can see why sour cream is a good choice.
Between the pumpkin puree, the eggs, and the sour cream, you have all the moisture you need. And the sour cream gives it a rich, velvety texture that is out of this world.
Start by preparing two large loaf pans with butter and flour.
Then combine the flour, baking soda, salt, pumpkin pie spice, and cinnamon together. Whisk to mix well.
In a mixing bowl, add the puree, sour cream, eggs, and sugar. Mix just until fully incorporated.
It will be pretty runny at this point.
Then add the flour mixture and mix until completely combined.
Divide the batter evenly between the two loaf pans and bake in the center rack until a toothpick inserted in the center comes out clean (about 60 minutes). For a shorter cooking time, you can make three 7 x 3 loafs instead.
Be careful not to over-cook or the bread will be dry.
And finally, a sweet treat!
While I like mine plain, or with cream cheese, my guys like butter on their breads. How do you like yours?
- 1 15 ounce can pumpkin puree
- 4 eggs
- 1 cup full fat sour cream
- 3 cups white sugar
- 3 1/2 cups flour
- 2 teaspoons baking soda
- 2 teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- 1 teaspoon salt
- Preheat oven to 350° F.
- Grease and flour 2 9 x 5 loaf pans.
- Combine the flour, baking soda, salt, pumpkin pie spice, and cinnamon. Whisk to mix well.
- In a mixing bowl, mix the pumpkin puree, eggs, sugar, and sour cream until evenly distributed.
- Add the dry ingredients and combine well.
- Pour into the two loaf pans and bake on center rack for 60 minutes or until an inserted toothpick comes out clean. I start checking for doneness at the 50-minute mark.
- Cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely.