Recipe Index

Ingredients

• cooking spray, for the pan
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp baking powder
• 1/2 tsp kosher salt
• 1/4 tsp ground ginger
• 1/4 tsp ground nutmeg
• 2 large eggs
• 1 1/4 cups granulated sugar
• 1 cup pumpkin purée
• 1/2 cup (1 stick) unsalted butter, melted
• 1/4 cup sour cream
• 1 tsp pure vanilla extract
• 1 tbsp demerara sugar mixed with 1 tsp cinnamon sugar, for sprinkling (optional)

Method

1. Heat the oven to 350°F. Coat a 9 x 5 in (9 x 5 inch) loaf pan with cooking spray and line it with parchment, leaving an overhang.
2. Whisk the flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg together in a medium bowl.
3. In a large bowl, whisk the eggs and granulated sugar until combined, then whisk in the pumpkin purée, melted butter, sour cream, and vanilla until smooth.
4. Fold the dry ingredients into the wet mixture just until no streaks of flour remain.
5. Scrape the batter into the prepared pan, smooth the top, and sprinkle with the demerara and cinnamon sugar if using.
6. Bake for 60 to 70 minutes, until the top is cracked and golden and a tester inserted in the centre comes out clean.
7. Cool in the pan for 15 minutes, then lift out with the parchment and cool on a rack before slicing.

Prep: 15 min · Cook: PT0S · Total: 1 h 30 min

Nutrition (per serving, where published)