I'm Jonathan Stiers (pronounced Styers). Join me as I share my adventures in food, design, entertaining and travel. I hope you enjoy and find some inspiration!

Harvest Pumpkin Bread

Harvest Pumpkin Bread


I don't know about you but when I think of Fall, I think of a few things; cooler weather, leaves changing, a Starbucks Pumpkin Spice Latte, carving pumpkins - you get where this is going. I actually love Starbucks' pumpkin bread so I thought I'd set out to make my own. I tried a basic pumpkin bread mix from my local grocer and it barely had any flavor. Long story short, I combed the internet looking for the best recipe and it's funny - I passed over so many because the accompanying photo was less than stellar. So - I considered this my challenge. I'd find a recipe and make my own pumpkin bread while attempting to capture the beauty of this classic, autumn harvest staple. The pumpkin bread tastes amazing and pairs perfectly with Williams-Sonoma's Pecan Pumpkin Butter. Enjoy...



1/2 cup (1 stick) butter, at room temperature, plus more for pan
1 cup granulated sugar
2 large eggs
1 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup pumpkin puree
1/2 cup sour cream
1 teaspoon vanilla
1 tsp cinnamon
1/2 tsp nutmeg


1. Preheat oven to 350 degrees. Butter and line a non-stick loaf pan and set aside.

2. In an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy.

3. Add eggs, and beat to incorporate.

4. In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg and salt. Add to the butter mixture, and mix until just combined.

5. Add pumpkin, sour cream, and vanilla; mix to combine.

6. Pour batter into prepared pan and bake until a toothpick inserted into the center of the loaf comes out clean, about 50-60 minutes. Transfer the pan to a wire rack and let cool for 10 minutes, then turn the loaf out onto the rack. Serve warm or at room temperature and top with pecan pumpkin butter. Serves 10 to 12.


If you don't want to go to the trouble of making pumpkin bread by scratch, I found that Williams-Sonoma's Pecan Pumpkin Bread Quick-Mix is by far the best store bought option. You simply combine their mix with 2 eggs, water, a stick of unsalted butter and bake. The pumpkin butter spread might be pumpkin overload for some but rest assured that plain ole fashioned butter tastes pretty good as well!


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