This bread is a holiday party favorite, and the mini loaves make great holiday gifts for family and friends. Add chocolate chips to the batter for a little something extra. YUM!
What You’ll Need:
1 1/2 cups all-purpose flour
1 1/2 teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon baking powder
6 tablespoons unsalted butter, softened
1 1/2 cups light brown sugar
2 large eggs
1 cup fresh or canned unsweetened pumpkin puree
1 teaspoon pure vanilla extract
1/3 cup sour cream
What to Do:
Preheat oven to 350 degrees. Butter a 9-by-5 inch pan and line with wax paper. In a medium bowl, sift together the flour, cinnamon, baking soda, salt, ginger, nutmeg, cloves, and baking powder.
In a large bowl, beat the butter until creamy. Slowly add the sugar, beating for at least 5 minutes. Add the eggs, one at a time, while beating. Then beat in the pumpkin puree.
Add vanilla to milk and stir. Alternating between the dry ingredients and the milk mixture, slowly beat into the butter and egg mixture.
Spread the batter in pan. Bake for an hour, or until a knife inserted into the center comes out clean. Let pumpkin bread cool in the pan for 10 minutes, until you can turn it out on the rack to finish cooling.
Tip: If you choose to do mini loaves bake for 45 minutes, instead of an hour.
pumFor Cream Cheese Glaze:
4 oz. cream cheese
2 Tablespoons butter, softened
1/2-1 cup powder sugar
2 Tablespoons milk
Whisk together to form a glaze and drizzle over cooled pumpkin bread.