Ingredients
Dry Ingredients
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- ½ teaspoon ginger
- ½ teaspoon nutmeg
- ½ teaspoon salt
- ¼ teaspoon cloves
Wet Ingredients
- ½ cup vegetable, canola, or light tasting olive oil
- ¼ cup unsalted butter, melted
- ⅓ cup sour cream
- 3 eggs, room temperature
- 15 oz can pure pumpkin puree
- ¾ cup brown sugar
- ¾ cup white granulated sugar
- 2 teaspoons vanilla bean paste or vanilla extract
Add-ins
- ¾ cup pecans, chopped
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to ensure it reaches the perfect baking temperature.
- Prepare Pans: Butter and flour two loaf pans or spray them with baking spray. Alternatively, line with parchment paper for easy removal.
- Mix Dry Ingredients: In a medium bowl, combine the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, salt, and cloves. Stir well and set aside.
- Mix Wet Ingredients: In a large bowl, whisk together the brown sugar, white sugar, eggs, melted butter, oil, sour cream, and vanilla bean paste or extract until fully combined. Then stir in the pumpkin puree thoroughly.
- Combine Mixtures: Add half of the dry mixture to the wet ingredients and stir gently until just combined. Then add the remaining dry mixture and fold in cautiously until no dry streaks remain. Avoid over mixing to keep the bread tender.
- Add Pecans: Gently fold the chopped pecans into the batter until evenly distributed.
- Fill Pans and Bake: Pour the batter evenly into the prepared loaf pans. Bake large loaves for 50-60 minutes or mini loaves for 30-35 minutes. Test doneness by inserting a toothpick in the center; it should come out clean.
- Cool Bread: Remove the loaves from the oven and let them cool in the pans for 10-15 minutes before transferring to a wire rack to cool completely.
- Serve: Ensure the bread is fully cooled before slicing. Enjoy as a delicious fall breakfast or snack!
Notes
- Room temperature eggs create a smoother batter and better rise.
- Do not over mix the batter to avoid a dense loaf.
- You can substitute sour cream with Greek yogurt if preferred.
- Store any leftover bread tightly wrapped at room temperature for up to 3 days or refrigerate for up to a week.
- For added texture, toast the pecans lightly before folding into the batter.
- This bread freezes well; wrap tightly and freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Breakfast, Dessert, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (approximately 1/12th of a loaf)
- Calories: 250 kcal
- Sugar: 18 g
- Sodium: 220 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg
