The student news site of Portola High School

Pumpkin bread

“Mild, fall flavor with hints of cinnamon that is very pleasing in the mouth. The pumpkin doesn’t overpower any of the spices, but rather they work together in harmony.” — Dheeksha

This recipe was adapted from Delish.


  • Cooking spray, for pan
  • 2 cups all-purpose flour
  • 1 teaspoon of ground cinnamon
  • 1 teaspoon of baking soda
  • 1/2 teaspoon of baking powder
  • 1/2 teaspoon of kosher salt
  • 1/4 teaspoon of ground ginger
  • 1/4 teaspoon of ground nutmeg
  • 1/2 cup (1 stick) of butter, melted
  • 1 1/4 cups of granulated sugar
  • 1 cup of pumpkin puree
  • 1/4 cup of sour cream
  • 2 large eggs
  • 1 teaspoon of pure vanilla extract
  • Cinnamon-sugar for sprinkling (optional)


  1. Preheat the oven to 350 degrees Fahrenheit. Line an 8-by-4-inch loaf pan with parchment paper and grease with cooking spray (or softened butter).
  2. In a large bowl, whisk together flour, cinnamon, baking soda, baking powder, ginger, nutmeg and salt. 
  3. In a separate large bowl using a hand mixer, beat melted butter, sugar, pumpkin puree, sour cream, eggs and vanilla.
  4. Gradually add dry ingredients to wet ingredients until just combined. Transfer batter to prepared pan. Then, sprinkle with cinnamon-sugar, if using. 
  5. Bake until a toothpick inserted into the center of the loaf comes out clean, about 50 minutes to 1 hour. 

Portola Pilot • Copyright 2022 • FLEX WordPress Theme by SNOLog in

Donate to Portola Pilot
Our Goal