Classic, super soft and moist pumpkin bread. Perfect for Fall and easy to make in one bowl!
This nostalgic pumpkin bread is the epitome of Fall! The sour cream makes it super tender while pumpkin puree and pumpkin pie spice load the batter with warm flavors.
Pumpkin puree, sour cream, oil, eggs, vanilla, apple cider vinegar, flour, sugar, baking powder, baking soda, pumpkin pie spice, salt.
Add the pumpkin, sour cream, oil, eggs, vanilla, and apple cider vinegar to a large bowl. Whisk until combined.
Next, pour in the flour, sugar, baking powder, baking soda, spices, and salt. Fold until just combined.
Pour the batter into a prepared loaf pan. Bake at 350°F for 55-65 minutes, checking with a toothpick occasionally for doneness.
The pumpkin bread is done when the top is firm and a toothpick inserted in the center comes out clean. Remove from the oven and transfer to a wire cooling rack.
Let the bread cool completely, slice, and enjoy! Want to make this recipe? Check out the full instructions at:
Everyday dessert recipes for the home baker.