Pumpkin lovers know no bounds when it comes to including the orange squash in both sweet and savory dishes. For you, the pumpkin-obsessed, we recommend Amy Roloff's delicious recipe for pumpkin bread.
Roloff and her family are featured in the new season of TLC's "Little People, Big World," premiering Tuesday, Oct. 29 at 9 p.m. (ET/PT). Cooking for a family of six has given this talented mom plenty of practice in the kitchen, and she's shared some of her favorite recipes (like this pumpkin bread) in her cookbook "Short and Simple Family Recipes," which can be purchased on Amazon.
Makes approximately 2 to 3 loaves, depending on pan size
1 cup plus 4 tablespoons sour cream
4 teaspoon baking soda
2 cups butter, softened to room temperature
4 cups sugar
2 cans of pumpkin purée
1 tablespoon pumpkin pie spice
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/2 cup vegetable oil
1/4 teaspoon vanilla
8 cups flour
2 teaspoon baking powder
1 teaspoon salt
In the large mixing bowl, combine sour cream and baking soda, and set aside. In the mixer, cream butter and sugar together until fluffy. Add the sour cream mixture to the creamed butter and sugar on a medium speed, 4 to 5.
In a small mixing bowl, combine pumpkin purée and spices; whisk until combined. Whisk in eggs one at a time to the pumpkin mixture; then whisk in oil and vanilla. The batter should look a bit watery but still creamy. Now, add the pumpkin mixture to the butter and sugar mixture in the electronic mixer.
Sift flour, baking soda and salt into the pumpkin sugar mixture. Start mixer on low and then increase as you incorporate the flour.
Preheat your oven to 350°F. Spray your loaf pans with vegetable spray; then pour about 1/4 cup of sugar into each pan. Rotate until the sides of pans are covered in sugar. Remove the excess. Pour the batter into 2 loaf pans. Bake for 35 to 45 minutes until risen and golden brown. Near the end of baking, insert a knife in a loaf and remove. If the knife comes out clean, your bread is done.
Remove and cool on cooling racks for 45 minutes. Free the pumpkin bread loaves by turning upside down and shaking. Serve immediately or wrap with plastic wrap and store in the freezer.
Note: Feel free to cut recipe in half for 1 to 2 loaves of pumpkin bread — depending on size of pan.