sour cream pumpkin bread

must eat warm

Crispy on top with the most fluffy center…it is the pumpkin bread of my dreams.

It’s finally time to send out this recipe to you people! Many of you use the recipe found in my video on social media and I know that is not very practical. Hence, a beautifully written out recipe for you all. It will be your new go-to pumpkin bread recipe, I promise!

Enjoy and double the recipe to share with neighbors and friends :)

sour cream pumpkin bread

makes 2 loaves.

ingredients:

• 2 sticks unsalted butter, softened

• 2 cups cane sugar

• 2 eggs, room temp

• 2 teaspoons vanilla extract

• 1 15 oz. can of pumpkin puree

• 1/2 cup sour cream

• 2 cups all purpose flour

• 1/2 teaspoon kosher salt

• 1/2 teaspoon baking powder

• 1 teaspoon baking soda

• 1 teaspoon ground cloves

• 1 teaspoon ground cinnamon

• 1 teaspoon ground cardamom

• 1/2 teaspoon nutmeg

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instructions:

Preheat oven to 325 F.

Grease and flour 2 9 x 5 loaf pans or line with parchment paper.

To the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and sugar. About 2 minutes.

Add the eggs one at a time and mix well. Add vanilla, sour cream and pumpkin puree. Mix until incorporated. But do not over mix. Once sour cream and pumpkin are no longer streaky, begin adding dry ingredients.

Add the flour, baking soda, baking powder, salt, cloves, cinnamon, cardamom, and nutmeg to the mixture and mix together on low speed.

Pour into prepared pans.

Bake for 65 to 75 minutes, or until a knife comes out clean. Do not over-bake!!

Cool in pan for about 15 minutes and place on wire rack. Serve slices with salted butter and savor the taste of autumn!