Words cannot begin to describe my love for pumpkin bread y’all! Seriously, it’s one of my absolute FAVORITE things about fall and I consider it one of life’s simple pleasures. 🙂 Especially served warm on a crisp cool morning with a hot cup of coffee. YUMMM!!!!
I’m not going to lie though — Starbucks & Trader Joe’s get all of the credit for sparking my love of pumpkin bread. When we lived in Dallas and were lucky enough to live a couple of blocks away from TJ’s, I would stock up on their pumpkin bread mix like nobody’s business. We’re talking like 5+ boxes at a time lol. 🙈
Well up until now, I hadn’t been able to come up with a recipe that was better UNTIL NOW!!!! This was NOT an easy task due to my high standards when it comes to pumpkin bread. However, it was SO WORTH all of the tried & failed attempts! 😉
My criteria for the PERFECT slice of PUMPKIN BREAD is pretty much the exact same as it is for my Banana Nut Bread.
- It has to be SUPER moist!
- Doesn’t crumble apart. (Huge pet peeve of mine)
- Has to have major depth of flavor!
- Each piece should cut very clean & be able to stand up by itself when sliced thick enough (think Starbucks).
Bon appetit y’all! 🙂
SHOP THE POST
YIELDS 1 LOAF
PREP TIME: 10 MINUTES
COOK TIME: 65-75 MINUTES
1 ¾ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon coarse kosher salt
1 teaspoon cinnamon
½ teaspoon ground ginger
½ teaspoon allspice
½ teaspoon ground cloves
½ teaspoon nutmeg
½ cup (1 stick) unsalted butter, room temperature
¾ cup granulated sugar
1 cup dark brown sugar, packed
2 large eggs, room temperature
1 (15 ounce) can pumpkin, not pumpkin pie filling
⅓ cup sour cream, room temperature
2 teaspoons pure vanilla extract
1 teaspoon rum extract
- Preheat oven to 350 degrees.
- In a large bowl, whisk together flour, baking soda, salt, and spices. Set aside.
- In the bowl of an electric mixer, beat together the butter, granulated sugar and dark brown sugar on medium speed until light & fluffy (about 2 minutes).
- Turn the mixer down to medium-low speed and add eggs one at a time, beating well after each addition.
- Then add the sour cream, pumpkin, vanilla, and rum extract. Beat until combined.
- Turn the mixer down to low and slowly add the dry ingredients ½ cup at a time until combined. Do not overmix! 🙂
- Spray a 9×5 inch loaf pan with non-stick cooking spray.
- Pour batter into loaf pan and smooth out evenly with a spatula.
- Bake for a total of 65-75 minutes. Loosely cover with foil after 30 minutes to prevent the bread from getting too brown on top.
- The bread is done when a toothpick is inserted in the center comes out clean. Let cool completely in the pan.
It’s SUPER important to use the right size loaf pan — 9×5 to be exact. I made the mistake of using and 8×4 and let’s just say that it was not pretty and spilled over in my oven!
This bread is best served after 2 days (super moist)!
Double wrap in plastic wrap and store at room temperature for up to 4-5 days.
**If you want to serve this as a decadent dessert, top it with some cream cheese icing! I whip it up in the bowl of an electric mixer fitted with the paddle attachment & use 1/2 package cream cheese (softened) + 2 tablespoons unsalted butter (room temperature) + 1 1/2 cups powdered sugar + 1/4 teaspoon vanilla + teenie tiny pinch of coarse kosher salt! Whip it up & that’s it — just gently spread on the top of the bread.
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