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Perfect Pumpkin Bread

Perfect for making gifts or as a dessert around the holidays, pumpkin dessert recipes are great! This Perfect Pumpkin Bread is amazing and easy to make.


A recipe calling for 2 to 2 1/2 cups flour can be baked in the following pans: 4 mini loaf pans, 12 muffin pans, 1-9 x 5" loaf pan, 1-9 x 13" baking pan, or 2-8 x 8" baking pans.


Did you enjoy this recipe? It was featured in 20 of Our Best Pumpkin & Halloween Recipes, check it out for more seasonal recipe fun!

See this recipe and more in 55 Awesome Pumpkin Recipes.


  • 2 cups unbleached flour
  • 1 cup brown sugar, packed
  • 1 tablespoon baking powder
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon ginger
  • 1/4 teaspoon cloves
  • 1 cup pumpkin, canned
  • 1/2 cup skim milk
  • 2 egg whites, whipped
  • 1/2 cup raisins
  • 1/8 cup sour cream


  1. Preheat oven at 350 degrees F.
  2. Prepare a 9 x 5 x 3" loaf pan with cooking spray and flour; set aside.
  3. In a mixing bowl, combine flour, brown sugar, baking powder, cinnamon, nutmeg, baking soda, ginger, and cloves.
  4. In another mixing bowl, combine pumpkin, skim milk, egg whites, raisins, and sour cream.
  5. Mix dry ingredients with wet ingredients just until moistened. Pour batter into prepared pan.
  6. Bake at 350 degrees F for 60 minutes or until lightly browned.

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Sounds yummy. Wondering instead of 2 cups unbleached flour could you substitute 1 cup whole wheat & 1 cup unbleached flour?

Thanks for the comment kahsales! I think you are correct that this should be 1/8 cup sour cream, not olive oil, that's my best guess. A lot of the recipes we get are reader submitted and sometimes confusion like this can occur. If any other readers want to prove us wrong about the sour cream, they are free do so! Thanks again, hope that helps.

I assume the 1/ cup olive oil in this recipe at the bottom should read: 1/8 cup sour cream, based on the instructions above. Plus, olive oil does not fit!


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