Amish Pumpkin Bread
This Amish pumpkin bread recipe is perfectly moist with just the right amount of pumpkin pie spice to give you all the flavors of fall.
Video
Ingredients
- 1-½ Cups All Purpose Flour
- 1-¼ Cups Granulated Sugar
- 1 teaspoon Baking Soda
- 2 teaspoons Pumpkin Pie Spice
- ½ teaspoon Salt
- 1 (15 Ounce) Can Pumpkin Puree
- 2 Each Large Eggs
- ½ Cup Sour Cream
- ½ Cup Unsalted Butter melted and cooled
- 1 teaspoon Vanilla Extract
Instructions
- Preheat the oven to 350°.
- Add all the dry ingredients to a large mixing bowl and mix with a whisk. Set Aside.1-½ Cups All Purpose Flour, 1-¼ Cups Granulated Sugar, 1 teaspoon Baking Soda, ½ teaspoon Salt, 2 teaspoons Pumpkin Pie Spice
- Add all the wet ingredients to a large mixing bowl and mix again with a whisk.1 (15 Ounce) Can Pumpkin Puree, 2 Each Large Eggs, ½ Cup Sour Cream, ½ Cup Unsalted Butter, 1 teaspoon Vanilla Extract
- Add the dry ingredients to the wet ingredients and mix well until incorporated.
- Pour the pumpkin bread batter into a greased 9x5" loaf tin and using a spatula even the top out carefully.
- Place in the preheated oven and bake for about 70-80 minutes.
- Remove from the oven allow to cool on a wire rack for a little while before placing the pumpkin bread directly on the wire rack (removed from the loaf tin).
- Cool completely before slicing.
Notes
My oven had the Amish pumpkin bread cooked in 1 hour 15. Yours may be a little shorter/longer. Check with a toothpick. Insert into the center of the bread (through the crevice on the top) and if no (or almost none) crumbs are there then it's cooked.
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Nutrition
Serving: 1g | Calories: 662kcal | Carbohydrates: 127g | Protein: 6g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 406mg | Fiber: 2g | Sugar: 102g
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