Parker House Rolls

Parker House Rolls are soft, melt in your mouth rolls, that are buttered before and after baking for rich irresistible flavor. They are so good, it’ll be hard not to want to make them everyday.

These are so yummy you can eat them plain or for extra pizzazz, pair these tender rolls with home made Apple Butter, Strawberry Jam or this Easy Honey Butter! Anyway you serve and eat them, they’re delicious!

Amazing Parker House Rolls

Parker House Rolls are so decadent and heavenly, you can serve them at a nice dinner or for just a special treat during the week. They will be the talk of the table. They are super simple and easy to make too. It just takes a little time, but it’s really hard to mess these up. If you’re new to working with yeast, this is a great first recipe to try. They turn out beautifully no matter what!

The extra touch of butter both before and after you bake them make them so buttery and soft. These pillow-y rolls are a bread lovers dream come true. Optional is topping these exquisite rolls with flaky salt extra flare and taste. These will soon become a dinner favorite. Use them for holiday meals, special occasions, or when ever you just want a home baked divinely made roll.

Parker House Ingredients:

The milk, butter and egg in these rolls create an enriched dough which makes the rolls super soft.

• Milk: The more fat in the milk the richer the dough
• Warm Water: Make sure it’s between 95 and 110 degrees to activate but not kill the yeast
• Sugar: Slightly sweetens the dough but mostly feeds the yeast.
• Active Dry Yeast: There is a difference between Active and Instant and both can be used here. If you use Instant you don’t have to let the yeast proof.
• Butter:  Add flavor and softness
• Egg: Extra large eggs are my go to for extra rich bread.
• Flour: Unbleached bread flour will yield a nice rise to your rolls.
• Salt: Essential is bringing flavor to the rolls.

How to Make the Dough:

Bread of any kind always takes a little bit of time, but these are so worth it!

1. Warm: Microwave the milk until just warm, but do not scald it. Then add it to a stand mixer along with the warm water, sugar and yeast. Stir and let the yeast proof for 5-10 min. If you use Instant yeast you can skip the proofing step.
2. Combine: Next add in the softened butter and egg. Using a dough hook, add in the flour and salt and mix on low until a dough starts to form. Increase the speed and add flour if needed until the dough pulls away clean from the bowl. It should be soft but not sticky.

Tips for Kneading the Dough:

1. Knead: On a floured surface knead the dough until smooth-5-10 minutes. Place in a large greased bowl and cover with plastic wrap and let rise for 1-1/2 hours or till doubled.
2. Punch: Once risen, punch the dough down and roll out to 1/2 inch thick. Cut circles with a biscuit cutter. Indent the middle of each circle with a wooden skewer or handle of a spoon, and brush with melted butter. Fold in half and place in a 9×13 inch greased pan. Cover again and let rise until doubled, about an hour.
3. Bake: When ready, bake in a 350 degree oven for 15-20 minutes or till golden brown. Remove from the the oven and brush with additional butter and top with flaky salt if desired.

What are Parker House Rolls?

• Where did they Originate: Parker House Rolls were accidentally invented in the 1870’s by an angry baker. The story goes that the baker who worked at the Parker House Hotel in Boston was mad after an altercation with a hotel guest and threw an unfinished pan of rolls in the oven. The folded over appearance, created a buttery light as a feather texture like pocket on the inside and a golden buttery top on the outside. By the late 1870’s the recipe was appearing in cookbooks and has been a family favorite ever since.
• Shape: If you troll the internet you’ll discover Parker House Rolls in all sorts of shapes. The classic original however is the one I have here. Folding the circles in half will give you that original pocket for your butter or jam, but there is no wrong way to fold, roll or shape your roll. They will all taste amazing.

Make Ahead, Store and Freezing Rolls:

• Make Ahead: If you’d like to get a head start on these the day before or early in the morning, follow the recipe up to just after you shape them. Once you have shaped them and put them in a pan, put the pan in the fridge till your ready to bake. They will keep in the fridge up to overnight. When ready to bake bring the rolls out 30 min. prior to baking and then bake as directed.
• Freezing them Before Baking:  You can easily freeze the dough as well before baking, think Rhodes Rolls. Shape the rolls on pan and freeze for at least 8-12 hours. You can then put them in a freezer safe bag and freeze for up to 3 months. When ready to use Thaw at room temperature for 3-5 hours till risen. Then bake as directed.
• Freezing already Risen: You can also let the rolls rise then freeze in a freezer safe bag or container for up to 3 months. Again let the rolls thaw at room temperature till soft about 2 hours and bake as directed.
• Storing Baked Rolls: Bake and cool rolls completely. Keep in an airtight container or bag for up to 3 days or freeze for up to 3 months. Thaw and warm before serving.

Serve Rolls with One of These Yummy Soups:

Rolls are a staple with soup and here are a few favorites to try:

• Slow Cooker Pasta E Fagioli Soup
• Minestrone Soup
• Slow Cooker Chicken Tortellini Soup
• Best Ever Beef and Cabbage Soup
• Beef and Barley Soup

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Parker House Rolls

Parker House Rolls are soft, melt in your mouth rolls, that are buttered before and after baking for rich irresistible flavor. They are so good, it'll be hard not to want to make them everyday.

Course Appetizer, Bread, Side Dish

Cuisine American

Keyword house rolls, parker house rolls, parker rolls

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Servings 12 Rolls

Calories 179kcal

Author Alyssa Rivers

Ingredients

• 1 cup milk
• 1/4 cup warm water
• 2 Tablespoons sugar
• 1 0.25 ounce package active dry yeast
• 4 tablespoons butter softened
• 1 egg
• 2 1/2-3 cups flour
• 1 teaspoon salt
• 3 tablespoons butter melted

Instructions

• Heat the milk in the microwave until it is warm but not scalding. Add it to the stand of a mixer with the warm water, sugar and yeast. Stir and let the yeast proof for 5-10 minutes.
• Add in the softened butter and egg and combine using the dough hook. Add in the flour and salt and mix together on low until the dough starts to form. Increase the speed and add flour if needed until the dough pulls clean away from the bowl.
• On a floured surface add the dough and knead until the dough is smooth. Place in a large bowl with 1 teaspoon olive oil. Cover and let rise for 1-1/2 hours until it has doubled.
• Punch the dough and roll out to 1/2 inch thick on a floured surface. Cut circles with a biscuit cutter. Indent the middle of each dough round and brush with butter. Fold in half and place in a 9x13 inch greased pan. Cover and let rise for 1 hour until doubled.
• Preheat the oven to 350 degrees and bake for 15-20 minutes or until golden brown. Remove and brush with additional butter and top with flaky salt if desired.

Nutrition

Calories: 179kcal | Carbohydrates: 23g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 33mg | Sodium: 267mg | Potassium: 60mg | Fiber: 1g | Sugar: 3g | Vitamin A: 257IU | Calcium: 31mg | Iron: 1mg

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Pumpkin Spice Pancakes

Delicious, perfectly spiced, fluffy pumpkin pancakes are so moist and full of flavor, it’s like having pumpkin pie for breakfast! Top these with a dollop of whip cream and a drizzle of syrup and its pure pumpkin heaven.

If you really want decadence try topping these spiced pancakes with a cream cheese whipped topping found here: Incredible Pumpkin Cake with Cream Cheese Whipping Cream Frosting. Or try one of these delicate but flavorful butters, you won’t go wrong with any of them: Cinnamon Honey Butter and Maple Plant Butter (3 ways)!

Pumpkin Spice Pancakes

These are best pancakes to wake up to on a chilly morning. The pumpkin makes the amazingly moist and dense, but the milk and egg and (especially if you use buttermilk) will make them light and fluffy. Everyone will love these along with a nice cup of cocoa or apple cider. It’s sure to be a family favorite.

I also love the fact that this is a  great way to use up leftover pumpkin puree from other amazing fall baking recipes that don’t use a whole can. Genius. They are so quick and simple you might just use them as a quick dinner idea. Pancakes for dinner? Yes please!

Pumpkin Pancake Ingredients:

These are super easy to whip up and put together.

• Flour: All purpose flour or unbleached bread flour will both work.
• Brown Sugar: Adds rich golden sweetness
• Baking Powder: This is the leavening agent that helps give pancakes their fluff.
• Salt:  Balances the sweet.
• Cinnamon, Nutmeg, Ginger, Cloves: The must have spices for anything pumpkin.
• Milk: Using plain milk here instead of buttermilk will react with the baking powder giving you bubbles.
• Pumpkin Puree: Canned puree is super simple, make sure it’s not the pumpkin pie filling.
• Egg: Use Large eggs, not medium.
• Butter or Vegetable oil:  Either one will work, it’s whatever you prefer.

Let’s Flip Some Pancakes!

Takes about 10 minutes to mix up so you don’t have to wake up super easy.

1. Whisk: In a large bowl and whisk together the flour, brown sugar, salt and spices.
2. Mix: In a different bowl mix up the milk, pumpkin egg and butter or oil together.
3. Combine: Stir together the flour mixture and the wet mixture till just combined. It’s OK if it’s lumpy.
4. Cook: On an oiled  skillet heated on medium or about 350 degrees add 1/3 cup of batter to the center of the skillet or if using a griddle space out as many as can fit without touching. Once bubbles form on the surface of the pancake and edges harden a bit, flip over and cook for 2-3 minutes more.

Why not Buttermilk in these?

I used to be scared to make pancakes. Making pancakes is now a favorite on my breakfast menu. Usually I have most of the ingredients on hand and they are always a hit at our house. These pumpkin spice pancakes tasted so incredible with the pumpkin. The pumpkin made them very moist and puff up into a perfect pancake. The spice blend came out perfect and were amazing served up with some fresh whip cream!

• Science Lesson: If you notice this Pumpkin Spice Pancake recipe does not call for buttermilk, a staple in most pancake recipes. The reason is that we are adding baking powder instead of baking soda.  To get those nice light airy fluffy pancakes all baking powder needs is two things to cause a bubbly reaction. It needs a liquid (milk) and then heat (when you cook it). Because it is a “double acting” agent your batter can sit for a bit and you’ll still get those amazing air pockets that help it get nice and airy.
• Baking Soda needs the acidity from the buttermilk to create a chemical reaction, and it’s usually immediate (think science fair exploding volcano) this means you would need to cook your pancakes as soon as possible and not let the batter sit too long, other wise you’re pancakes will become gummy in the middle and not light and fluffy. Buttermilk will actually neutralize the acid in the is already in the baking powder which can sometimes create stodgy pancakes.
• Conclusion: If you must have that amazing tang that comes from buttermilk in your pumpkin spice pancakes, and I don’t blame you, add 1 teaspoon of baking soda and reduce the baking powder to 1 teaspoon. Then replace the 1 cup milk with 1 cup buttermilk.

Storing and Freezing:

These are so yummy, you’ll want to make them year round, not just in the fall. Just a hint for you, be sure to make a big batch, these will disappear fast!

• Hold them: This recipe can be easily doubled to make a lot of pancakes for a crowd or for freezing later. If you plan on feeding an small army for breakfast you can cook the pancakes and them warm in a 200 degree oven on a baking sheet with a cooling rack inside so they don’t get soggy. If your batter gets to thick add a little bit of milk till desired consistency.
• Freeze: Double the recipe and save some for another day. Simply cool the pancakes completely, place in a freezer safe container or bag and they’ll keep for up to 2 months. You can either microwave them or pop them in the toaster for a quick go to breakfast.

More Amazingly Spiced Pumpkin Recipes:

Use the Homemade Pumpkin Spice recipe to make these other fantastic treats.

• Pumpkin Spice Sheet Cake with Cream Cheese Frosting
• Grandma’s Famous Pumpkin Pie
• Homemade Pumpkin Spice “Latte” Floats
• Pumpkin Spice Buddies
• Pumpkin Pie White Hot Chocolate

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Pumpkin Spice Pancakes

Delicious and fluffy pumpkin pancakes that are sure to be a hit at breakfast!

Course Breakfast, Main Course

Cuisine American

Keyword pumpkin pancakes, pumpkin spice pancakes

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 8 People

Calories 146kcal

Author Alyssa Rivers

Ingredients

• 1 1/4 cup all purpose flour
• 2 Tbsp brown sugar
• 2 tsp. baking powder
• 1/4 tsp salt
• 1 tsp cinnamon
• 1/4 tsp ground nutmeg
• dash of ground ginger
• dash of ground cloves
• 1 cup milk
• 1/2 cup pumpkin puree
• 1 large egg
• 2 Tbsp vegetable oil or melted butter

Instructions

• In a large mixing bowl, whisk together flour, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger and cloves. Set aside.
• In another bowl or liquid measuring cup, whisk milk, pumpkin, egg and vegetable oil together.
• Combine wet ingredients to the dry ingredients. The batter may still be lumpy and that is ok.
• Heat your skillet to medium. Once it is heated, spray with cooking spray and add 1/3 cup batter to the center of the pan. (I kind of spread the batter out a bit with my measuring cup). Once bubbles form at the surface of the pancake, flip over carefully with a spatula. And let the other side turn golden brown a couple of minutes more. Repeat with the rest of the batter greasing when needed.
• Serve with maple syrup, cinnamon sugar, and/or whipped cream if desired.

Notes

Updated on September 19, 2020

Originally Posted on October 1, 2013

Nutrition

Calories: 146kcal | Carbohydrates: 21g | Protein: 4g | Fat: 5g | Saturated Fat: 4g | Cholesterol: 24mg | Sodium: 97mg | Potassium: 225mg | Fiber: 1g | Sugar: 5g | Vitamin A: 2462IU | Vitamin C: 1mg | Calcium: 103mg | Iron: 1mg

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How to Make Perfect Instant Pot Rice

Instant pot rice is perfectly fluffy, light, tender and never sticky.  When you use your Instant pot it’s perfect EVERY SINGLE TIME! Even your tricky hard to master brown and wild rice will be perfect. It’s so easy you’ll never use a pot on the stove again.

Use your instant pot to make perfect rice for meals that are served over rice, like stir fry. Try these favorites Amazing Pepper Steak Stir Fry, Honey Garlic Chicken Stir Fry or Cashew Chicken Stir Fry.

 

Perfect Rice

There’s nothing worse than wanting light fluffy rice and getting sticky, mushy, watery or crunchy hard rice instead. If you are making a Risotto or a Rice Pudding then you can skip rinsing and even skip the instant pot method because you’ll want a creamy texture that will be hard to get with an instant pot. This method is just too perfect for that light individual feather like rice.

Easy White Rice Ingredients:

• Rice: Long grain
• Water: If you want to add flavor you can use chicken, beef, or veggie broth.
• Butter: Adds richness but you can also leave it out.
• Salt: Just a pinch to add flavor

How to Make White Rice:

So simple you’ll memorize this easily.

• Rinse: Use a fine mesh strainer to thoroughly rinse the rice. I often use my hand to move the rice around and make sure it all gets rinsed.
• Cook: Combine rice, water, butter and salt in Instant pot. Lock the lid and secure the vent and cook on high for 5 minutes
• Release: Let the pressure release naturally. Carefully remove the lid and fluff with a fork.

Why You Need to Rinse Rice:

• Starch: Rinsing your rice before cooking will help get rid of the extra starch which is found on Rice. This extra starch when cooked causes the rice to become sticky and gloopy. Rinsing will take off that extra starch and insure nice fluffy individual grains of rice.
• Impurities: No method of preparing rice for the store shelf is perfect. Rinsing your rice will also help get rid of any impurities, such as dirt, left over pesticides and help sanitize your rice making for a healthy meal.

Why the Instant Pot is Best for Fluffy Rice:

• Consistent:  Cooking rice on the stove top can vary so much that it’s hard to get consistent results every time. Depending on how your lid fits, the size of the pot and your heating element you make never get the same result twice.
• Steady Results: The instant pot is consistent because there is no water lost through evaporation. The heat source is always consistent and the time and setting is the time every time.
• Natural release: When the rice is done cooking, leave the rice undisturbed and the pressure will naturally begin to release. After about 15 minutes you can manually release the remaining pressure before opening it.

Brown Rice Ingredients:

• Brown Rice: Long grain cooks nicely and can be used for anything.
• Water: Try using a  broth for extra flavor boost
• Butter: Adds buttery flavor, but can leave out.
• Salt: Just a pinch will do it

Making Brown Rice in the Instant pot:

• Rinse: Use a fine mesh strainer to thoroughly rinse the rice. I often use my hand to move the rice around and make sure it all gets rinsed.
• Cook: Combine rice, water, butter and salt in Instant pot. Lock the lid and secure the vent and cook on high for 10 minutes
• Release: Let the pressure release naturally. Carefully remove the lid and fluff with a fork.

Wild Rice Ingredients:

• Wild Rice: There are many varieties of wild rice. Experiment with all of them to find a favorite.
• Water: Notice there is more water than rice for wild rice.
• Butter: Can be omitted.
• Salt: Helps to bring out the flavor of the wild rice.

Mastering Wild Rice in the Instant Pot:

• Rinse: Use a fine mesh strainer to thoroughly rinse the rice. I often use my hand to move the rice around and make sure it all gets rinsed.
• Cook: Combine rice, water, butter and salt in Instant pot. Lock the lid and secure the vent and cook on high for 15 minutes.
• Release: Let the pressure release naturally. Carefully remove the lid and fluff with a fork.

More Easy Side Dishes:

• Classic Fried Green Tomatoes
• Garlic Parmesan Green Beans
• Best Ever Glazed Carrots
• Garlic Balsamic  Mushrooms
• Parmesan Garlic Roasted Tomatoes

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Instant Pot Rice

Instant pot rice is perfectly fluffy, light, tender and never sticky.  When you use your Instant pot it's perfect EVERY SINGLE TIME! Even your tricky hard to master brown and wild rice will be perfect. It's so easy you'll never use a pot on the stove again.

Course Side Dish

Cuisine American, Mexican

Keyword instant pot rice, rice

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 8 people

Calories 521kcal

Author Alyssa Rivers

Ingredients

For White Rice:

• 2 cups white rice
• 2 cups water
• 1 Tablespoon Butter
• pinch of salt

For Brown Rice:

• 2 cups brown rice
• 2 cups water
• 1 Tablespoon Butter
• pinch of salt

For Wild Rice:

• 2 Cups Wild Rice
• 3 cups water
• 1 Tablespoon Butter
• pinch of salt

Instructions

For White Rice:

• Start by rinsing the rice in water. Combine rice, water, butter and salt in water in the instant pot. Lock the lid and make sure the vent is sealed and cook on high pressure for 5 minutes.
• Let the pressure naturally release and release the remaining pressure. Carefully remove the lid and fluff with a fork.

For Brown Rice:

• Start by rinsing the rice in water. Combine rice, water, butter and salt in water. Lock the lid and make sure the vent is sealed and cook on high pressure for 10 minutes.
• Let the pressure naturally release and release the remaining pressure. Carefully remove the lid and fluff with a fork.

For Wild Rice:

• Start by rinsing the rice in water. Combine rice, water, butter and salt in water. Lock the lid and make sure the vent is sealed and cook on high pressure for 15 minutes.
• Let the pressure naturally release and release the remaining pressure. Carefully remove the lid and fluff with a fork.

Nutrition

Calories: 521kcal | Carbohydrates: 103g | Protein: 13g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 55mg | Potassium: 351mg | Fiber: 5g | Sugar: 1g | Vitamin A: 139IU | Calcium: 43mg | Iron: 2mg

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Absolutely Perfect Pumpkin Bread

This Absolutely Perfect Pumpkin Bread is moist, spiced and will fill your home with the most amazing aroma.  Your friends and family will devour this flavorful bread that screams it’s time for fall.  This is such an easy quick bread, you’ll make it all the time.

I love all the things you can make with pumpkin, it’s so versatile. Try these recipes for some pumpkin  inspiration; Soft and Puffy Pumpkin Snickerdoodles, Chocolate Chip Pumpkin Muffins or this Pumpkin Cinnamon Roll Cake.

Absolutely Perfect Pumpkin Bread

The hardest thing about this super easy loaf is waiting for it to cool enough so you can eat it. This is so easy to make you’ll want to make it every day. Serve it for breakfast, snack or even dessert. Warm sweet balance of spices makes this irresistible whenever you serve it.

This Pumpkin bread also makes a perfect gift for any occasion. Take it as a home warming gift, a thank you gift, or a just because gift. It’ll make anyone’s day just better.

Perfect Pumpkin Bread Ingredients:

• Butter: Adds moisture and flavor
• Sugar: Adds sweetness to the pumpkin
• Pumpkin Puree: Can use canned or make your own puree
• Sour Cream: Secret ingredient that adds moisture and super tender
• Vanilla: Love the flavor it adds
• Flour: Sift your flour for the perfect insides
• Cinnamon, Nutmeg & Cloves: The must have perfect trio of spices to go with pumpkin
• Baking Soda & Baking Powder:  These are your leavening agents to help the bread rise and make it light and airy.

How to Make Perfect Pumpkin Bread:

1. Prepare: Preheat the oven to 350 degrees. Take a 9×5 loaf pan and line it with parchment paper and spray with non stick spray.
2. Wet Ingredients: In a medium bowl you’ll beat butter, sugar together till combined well. Add eggs, pumpkin puree, sour cream and vanilla and beat well.
3. Dry Ingredients: In another bowl whisk the flour, cinnamon, nutmeg, cloves, baking soda and baking powder.
4. Combine: Gently fold in the dry ingredients into the wet ingredients till combined.
5. Bake: Pour into the loaf pan and bake for 45-60 minutes or till a toothpick comes out clean.

Tips and Variations for the Absolutely Perfect Bread:

• Pumpkin: Make sure you buy canned pumpkin puree and don’t confuse it with canned pumpkin pie filling. They are two very different things. The pie filling will have sugar and spices already added, you just want plain pumpkin so make sure you double check your can.
• Add-ins: Make variations to this recipe by adding a half of cup of chopped pecans, or walnuts. Chocolate chips, cranberries or raisins.
• Muffins: You can easily turn these into muffins, just pour into greased muffin tin filling each about 3/4 full. Bake for 20 minutes or till an inserted toothpick comes out clean. Should make roughly 24 muffins.
• Double: This is simple to double and make two loaves. One to eat right away and one to save for later.

Make Homemade Pumpkin Puree:

Super simple and fun to do, fresh puree will make these Pumpkin Pie Cupcakes with Cream Cheese Whipped Cream that much more amazing.

1. Prep: Take a small 4-6 pound pumpkin, often called a sugar or pie pumpkin and cut off the stem with a sharp knife. Cut the pumpkin in half and scoop out the seeds and strings. Keep the seeds if you want to roast them later.
2. Roast: Preheat oven to 400 degrees. Lay the pumpkin cut side down on a baking sheet that has been lined with parchment paper. Roast until a knife can easily be inserted and the flesh feels soft. Should take about 35-45 minutes depending on the size.
3. Scrape: Once the pumpkin has cooled scrape the insides from the shell and place in a food processor.
4. Puree: Blend until smooth and creamy. The puree can then be stored in your fridge for a few days or in the freezer for a few months.

Storing Pumpkin Bread:

Everyone will love this so much, there may not be leftovers but if there are, it’s easy to store:

• Storage: Pumpkin bread does not need to be refrigerated. Make sure it’s cooled completely and store tightly wrapped in a cool dry place for up to 4 days. If it lasts longer than that, put in the fridge for up to 7 days.
• Freeze: This freezes beautifully. Once the loaf is completely cooled wrap in plastic wrap, at least two layers to prevent freezer burn. It can be frozen for up to 3 months. Thaw on the counter top overnight.

More Perfect Quick Breads:

I love quick breads, they don’t take extra time to rise and the flavors are amazing.

• Lemon Almond Poppyseed Quick Bread
• Cranberry Orange Quick Bread
• Award Winning Banana Bread
• My Favorite Zucchini Bread
• Eggnog Bread with Eggnog Glaze

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Pumpkin Bread

This Absolutely Perfect Pumpkin Bread is moist, spiced and will fill your home with the most amazing aroma.  Your friends and family will devour this flavorful bread that screams it's time for fall.  This is such an easy quick bread, you'll make it all the time.

Course Appetizer, Bread, Breakfast, Side Dish

Cuisine American

Keyword pumpkin bread, pumpkin bread recipe

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Servings 12 Slices

Calories 235kcal

Author Alyssa Rivers

Ingredients

• 1/2 cup butter melted
• 1 cup sugar
• 2 eggs
• 3/4 cup pumpkin puree
• 1/4 cup sour cream
• 1 teaspoon vanilla
• 2 cups flour
• 2 teaspoons cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cloves
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder

Instructions

• Preheat the oven to the 350 degrees. Line a 9x5 inch loaf pan with parchment and spray with non stick spray. In a medium sized bowl beat the melted butter and sugar together. Add eggs, pumpkin puree, sour cream, and vanilla and beat until combined.
• In a small bowl whisk together flour, cinnamon, nutmeg, cloves, baking soda and baking powder. Add the dry ingredients to the wet ingredients and stir until combined. Pour into the prepared loaf pan.
• Bake for 45-60 minutes or until a toothpick inserted comes clean.

Nutrition

Calories: 235kcal | Carbohydrates: 34g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 50mg | Sodium: 175mg | Potassium: 88mg | Fiber: 1g | Sugar: 17g | Vitamin A: 2689IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg

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