Classic, Easy Pumpkin Bread Recipe from Maria Provenzano | Richmond Moms

 

We’re calling it now—pumpkin bread is the new banana bread. And besides the fact that it is a delicious fall treat, the beta-carotene in pumpkin (converted to Vitamin A in the body) is a true powerhouse vitamin. It boosts the immune system, promotes eye health and helps prevents sun damage!

 

We love the recipe below from The Local Moms Network contributor Maria Provenzano because it uses ingredients you probably already have and is simple, making it a great activity to do with kids. Our favorite hack for pumpkin bread (not to mention our old friend, banana bread)? Add chocolate chips!

 

 

More Fall Treats from Maria:

Pumpkin Spiced Coffee Cake — A Mash Up of Two Amazing Treats! 
Get Your Pumpkin Fix First Thing In the Morning with This Pumpkin Pie Spiced Granola!
This Pumpkin Pound Cake with Spiced Maple Glaze is Sure to Impress! 

 

 

 

Pumpkin Bread

 

 

Ingredients:

 

  • 3 1/2 cups unbleached all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt (I like using kosher salt)
  • 3 teaspoons pumpkin pie spice
  • 1 1/2 cups brown sugar (light or dark is fine…either will work)
  • 1 1/2 cups granulated sugar
  • 4 eggs, room temperature
  • 1- 15 oz can pumpkin puree (not pumpkin pie filling)
  • 1/2 cup sour cream, room temperature
  • 1/2 cup butter, melted and cooled
  • 1/2 cup oil

 

 

Directions:

 

  1. Preheat oven to 350 degrees.
  2. Place a large sieve over a large bowl.
  3. Add the dry ingredients to the bowl through the sieve; the flour, baking soda, salt, pumpkin pie spice, brown sugar and granulated sugar. This will help breakup any chunks and create a really nice, light overall texture.
  4. If the salt does not fit through the sieve then add it after sifting the other ingredients and just whisk it in.
  5. In a separate bowl, whisk together the eggs, pumpkin, sour cream, melted butter and oil.
  6. Slowly mix the dry ingredients into the wet ingredients using a whisk.
  7. Do not over-mix! Only mix until everything is evenly incorporated.
  8. Spray two 9.5 x 5 inch loaf pans with cooking spray.
  9. Pour the batter evenly between the loaf pans so they are about 2/3 full.
  10. Bake at 350 degrees for about 50-60 minutes or until the middle is set; test this by inserting a toothpick and if it comes out clean then it is done, if it comes out wet then it needs to bake longer.
  11. Allow the baked loaves to cool for about 5-10 minutes and remove from the pan and allow to cool completely on a cooling rack.

 

 

 

More Pumpkin Inspiration from Maria Provenzano’s From Scratch:

 

A Brilliant (and Tasty!) Use for Those Extra Pumpkin Seeds — Pesto!

You’ll Want to Make a Big Batch of this Homemade Slow Cooker Pumpkin Spice Latte 

Your Childhood Favorite Oatmeal Cream Pies Just Got Pumpkin Spiced!

 

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