PUMPKIN BREAD - How to make Moist PUMPKIN BREAD LOAF Recipe

PUMPKIN BREAD LOAF...loaded with the flavors of Fall!! SIMPLY THE BEST!! An easy quick bread that is moist and delicious for the chilly season!! Recipe below by clicking on SHOW MORE...

PUMPKIN BREAD LOAF

Preheat oven to 350 degrees F.

Grease & flour, or Spray a 9" by 5" loaf pan. Set aside.

• 1/2 cup butter, melted
• 1/2 cup walnuts, pecans, raisins, or dates, chopped, optional
• 1 teaspoon baking powder
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1-1/2 cups of all-purpose flour
• 2 eggs
• 3/4 cup sugar
• 1 cup 100% pure Pumpkin (in the can)
• 1/2 cup sour cream
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1 teaspoon vanilla extract, optional
• 1/4 teaspoon ground ginger

1. In a large bowl; add dry ingredients. Whisk until well blended. Set aside.
2. In a medium bowl; add wet ingredients. Whisk until smooth.
3. Add wet ingredients to dry ingredients. Stir until well incorporated. DO NOT over mix batter!! Add nuts/dried fruit at this time.
4. Add pumpkin bread mixture to prepared loaf pan.
5. Bake in preheated oven for 1 hour.
6. Cool in baking pan for 5 minutes. Remove PUMPKIN BREAD from pan. Completely cool on rack.

TIPS: Store in airtight container up to 3 days, or freeze up to 6 months.

~~~ENJOY your Moist PUMPKIN BREAD LOAF~~~