The Best Pumpkin Bread Recipe Know the Secret Tips - Learn like a pro

The Best Pumpkin Bread Recipe Know the Secret Tips – Learn like a pro:- This tale centers on an ancient, overgrown rose bush. For several years, this poor rose had not received any attention or pruning.

The Best Pumpkin Bread Recipe Know the Secret Tips – Learn like a pro

A warm and comforting treat for when the weather turns cool in the fall is pumpkin bread. I always imagine myself, for some reason, years ago, sipping tea and eating a slice of pumpkin bread while reading a book at a little Chicago coffee shop. However, you can prepare this pumpkin bread all year round, just like your favorite banana bread.

Ingredients

2 ¼ cups (270g) all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
¾ teaspoon ground allspice
½ teaspoon salt1 can (15 oz., 425g) pumpkin puree*
¾ cup (180 ml) sour cream, full-fat
1 teaspoon vanilla extract
1 ½ sticks (150g) unsalted butter, softened at room temperature
¾ cup (150g) granulated sugar
3 large eggs

For the cinnamon icing (optional):

2 ½ Tablespoons milk

¾ cup (90g) confectioners’ sugar

2 teaspoons ground cinnamon

ALSO SEE

Vanilla Frosting Recipe Learn under Expert Guide-

Instructions

Adjust the oven rack to the center position and preheat the oven to 350°F (180°C). Press parchment paper into a 9 x 5 (23 x 13 cm) loaf pan, allowing overhang on long sides for easy removal after baking.
In a larger basin, whisk together flour, baking soda, baking powder, cinnamon, allspice, and salt.
Mix the pumpkin, sour cream, and vanilla in a another basin. Avoid over-mixing.
Using an electric mixer set to medium-high speed, beat softened butter and sugar in a large basin until the mixture is pale and fluffy, about 3 to 5 minutes. Beat in each egg one at a time until combined. Turn the speed down to low and gradually add the flour and pumpkin ingredients in batches, blending just until smooth. Avoid over-mixing.
After leveling the top of the mixture into the loaf pan, bake for approximately 50 minutes, or until a wooden pick inserted into the center of the cake comes out clean. After allowing the bread to cool in the pan on a rack for fifteen minutes, invert the cake onto the rack.
To make the cinnamon frosting, blend together milk, powdered sugar, and cinnamon until smooth, adjusting the milk quantity as necessary. Pour frosting over the warm cake, then let it cool fully. Icing will somewhat solidify.

Notes

* Compared to homemade pumpkin puree, store-bought canned pumpkin puree tends to have the ideal quantity of humidity, so for optimal moisture results, use that kind. In the event that you choose to use homemade pumpkin puree, make sure to remove any excess moisture by placing a paper towel on top before using.

Photo by Athena Cane vet Studio | Recipe from Dell’s Cooking Twist