Pumpkin bread recipe: The secret is in the sour cream

In light of pumpkin season, I’ve been doing a little experimenting in the kitchen. I decided to combine ingredients from two of my favorite pumpkin bread recipes to create my own. My experiment led to a soft and spongy loaf packed with spices and flavor. The secret to the moistness? Sour cream.

Side note: If you’ve never microwaved your pumpkin bread with butter on top, now is the time to try it.

Sami’s Pumpkin Bread

Ingredients:

• 1/2 cup dark brown sugar
• 1/2 cup granulated sugar 
• 1/4 cup powdered sugar
• 1/4 cup butter, unsalted, melted and cooled
• 1/4 cup vegetable oil
• 2 eggs
• 1 15-ounce can pumpkin puree
• 1/4 teaspoon vanilla extract
• 1/3 cup sour cream
• 2 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 1/2 teaspoons cinnamon, ground
• 1/8 teaspoon cloves, ground
• 1/4 teaspoon nutmeg, ground
• 1/2 teaspoon ginger, ground
• 1 teaspoon salt

Directions:

1. Preheat oven to 350 degrees Fahrenheit.
2. Lightly grease and flour a 9x5-inch loaf pan and set aside.
3. Combine brown sugar, granulated sugar and powdered sugar with butter and oil.
4. Add the eggs one at a time, to the sugar mixture, mixing well after each addition.
5. Add the pumpkin puree, vanilla extract and sour cream. Mix until evenly combined.
6. In a separate bowl, combine the flour, baking soda, baking powder, cinnamon, cloves, nutmeg, ginger and salt.
7. Add the flour mixture to the pumpkin mixture and combine until the flour is incorporated.
8. Transfer the batter to prepared pan and bake for 60 to 75 minutes.
9. Cool for 30 minutes before serving.