I like to bake these in mini loaf pans or Bundt cakes as well! The bread is a holiday party favorite and the mini loaves make great holiday gifts for family and friends. Add chocolate chips to the batter for a little something extra. YUM!
1 1/2 cups all-purpose flour
1 1/2 teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon baking powder
6 tablespoons unsalted butter, softened
1 1/2 cups light brown sugar
2 large eggs
1 cup fresh or canned unsweetened pumpkin puree
1 teaspoon pure vanilla extract
1/3 cup sour cream
Preheat oven to 350 degrees. Butter or spray a 9-by-5 inch pan. In a medium bowl, sift together the flour, cinnamon, baking soda, salt, ginger, nutmeg, cloves, and baking powder.
In a large bowl, beat the butter until creamy. Slowly add the sugar, beating for at 5 minutes. Add the eggs, 1 at a time, while beating. Then beat in the pumpkin puree.
Add vanilla to milk and stir. Alternating between dry ingredients and milk mixture, slowly beat into the butter and egg mixture.
Spread the batter in pan. Bake for an 50 – 60 minutes, or until a knife inserted into the center comes out clean. Let pumpkin bread cool in the pan for 10 minutes, till you can turn it out on the rack to finish cooling.
Tip: If you choose to do mini loaves bake for 35 -45 minutes, instead of an hour.
Ingredients: Cream Cheese Glaze
4oz. cream cheese
2 Tablespoons butter, softened
1/2-1 cup powder sugar
2 Tablespoons milk
Whisk together to form a glaze and drizzle over cooled pumpkin cake.