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5 from 1 vote

Classic Pumpkin Bread

Warm, spiced pumpkin bread that is perfect for fall (or any time of the year) and topped with a cinnamon-sugar coating.
Course: Breakfast, Dessert
Keyword: pumpkin, pumpkin bread
Author: Sarah Crawford

Ingredients

  • 1 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 2 tsp pumpkin pie spice
  • 1 tsp baking soda
  • 1 tsp kosher salt
  • 1/2 tsp baking powder
  • 1/2 cup packed dark brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup sour cream
  • 1/3 cup vegetable oil
  • 2 large eggs at room temperature
  • 3/4 cup pumpkin puree
  • 4 Tbsp butter melted
  • 2 Tbsp cinnamon sugar

Instructions

  • Preheat oven to 350°F. Coat a loaf pan (or Bundt pan, if doubling recipe (see above)) with cooking spray.
  • Combine flours, pumpkin pie spice, baking soda, salt, and baking powder in a medium bowl; stir well.
  • Combine sugars, sour cream, and vegetable oil in a large bowl. Beat at medium speed with an electric mixer until blended.
  • Add eggs, one at a time, beating well after each addition. Add pumpkin, beating until blended. Slowly add flour mixture, stirring until smooth. Spread batter in prepared pan.
  • Bake 40 minutes or until a wooden pick inserted into the center of the bread comes out clean. Cool in pan 5 minutes. Remove from pan; brush all over with butter. Sprinkle with cinnamon-sugar.