My db wants to start cooking and baking more (without setting things on fire) so last night we gave this pumpkin bread a try. It's a nice combo of sweet and savory - with sour cream as an ingredient. Plus it makes your house smell so nice and even if you're not hungry you'll want a piece or two.
Make it!
Pumpkin Spice Bread (recipe by Karen DeMasco)
- 1/2 cup granulated sugar
- 1/2 cup packed dark brown sugar
- 1 large egg
- 1 large egg yolk
- 1/2 cup grapeseed oil
- 3/4 cup canned pumpkin puree
- 1/3 cup plus 1 tablespoon sour cream
- 3/4 teaspoon pure vanilla extract
- 1 cup plus 2 tablespoons unbleached all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 teaspoon freshly grated nutmeg
- 1/2 teaspoon ground cinnamon
- Pinch of ground cloves
- 1 tablespoon Demerara sugar
Preheat oven to 350° F. Line the bottom of a 8 1/2 x 4 1/2-inch loaf pan with parchment, and grease the bottom and sides with butter.
In a medium bowl, whisk together the granulated sugar, brown sugar, egg, egg yolk, and oil. Add the pumpkin, sour cream, and vanilla and whisk well to combine. In another bowl, sift together the flour, baking soda, salt, nutmeg, cinnamon and cloves. Using a rubber spatula, fold the dry ingredients into the wet. Then whisk together gently just to combine.
Pour the batter into the prepared pan and sprinkle the top with the Demerara sugar.
Bake until the bread is firm to the touch, well browned, and slightly cracked on top, about 55 minutes. Transfer the pan to a wire rack and let stand for 5 minutes. Turn out the loaf onto rack and let cool.
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