Super Moist Classic Pumpkin Bread

 

INGREDIENTS

• 1 cup (2 sticks) unsalted butter, room temperature
• 2 cups all-purpose flour
• 1 1/2 cups sugar
• 1 (15 oz.) can pumpkin purée
• 2 eggs
• 1/2 cup sour cream
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon nutmeg
• 1/2 teaspoon allspice, optional

PREPARATION
Preheat oven to 350º F and lightly grease 1-2 9×5-inch loaf pans with butter or non-stick spray.
In a medium bowl, whisk together flour, baking powder, cinnamon, baking soda, salt, nutmeg and allspice, if using. Set aside.
In a large bowl or mixer, cream together butter and sugar for 2-3 minutes, or until fluffy and lightened in color.
Beat eggs into butter mixture one at a time, then mix in vanilla extract.
Alternate between mixing in dry ingredients and pumpkin and sour cream, beginning and ending with the dry ingredients.
Once batter is fully incorporated, pour into 1-2 loaf pans, then place in oven and bake for 50-60 minutes, or until toothpick comes out mostly clean.