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pumpkin bread

From Amy's Short and Simple Cookbook.

Makes approximately 2 to 3 loaves, depending on pan size.


  • 1 cup plus 4 tbsp sour cream
  • 4 tsp baking soda
  • 2 cups butter, softened to room temp.
  • 4 cups sugar
  • 4 eggs
  • 2 cans of pumpkin puree
  • 1 tbsp Pumpkin Pie Spice
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ginger
  • 1/2 cup vegetable oil
  • 1/4 tsp vanilla
  • 8 cups flour
  • 2 tsp baking powder
  • 1 tsp salt


  1. In a large mixing bowl combine sour cream and baking soda, set aside. In the mixer, cream butter and sugar together until fluffy. Add the sour cream mixture to the creamed butter and sugar on medium speed.
  2. In a small mixing bowl combine pumpkin puree and spices and whisk to combine. To the pumpkin mixture whisk in eggs one at a time, then whisk in oil and vanilla. The batter should look a bit watery but creamy. Then add the pumpkin mixture to the butter and sugar mixture using an electric mixer.
  3. Sift flour, baking soda, and salt into the pumpkin sugar mixture. Start mixer on low and then increase as flour incorporates.
  4. Preheat your oven to 350 degrees. Spray your loaf pans with vegetable spray, then pour about 1/4 cup of sugar into each pan. Rotate until the sides of the pans are covered in sugar. Remove the excess. Pour the batter into loaf pans. Bake for 35 to 45 minutes until risen and golden brown. Near the end of baking insert a knife into loaf and remove; if the knife comes out clean, your bread is done.
  5. Remove and let cool on racks for 45 minutes. Free the pumpkin bread loaves by turning upside down and shaking. Serve immediately or wrap in plastic and store in the freezer.
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