Golden Pumpkin Bread

This pumpkin bread has a clever secret: cornmeal. Worked into the batter, it gives the loaf its golden color and a tender, slightly hearty crumb, somewhere between classic pumpkin bread and cornbread.

A full cup of sour cream is the other key. Along with the pumpkin, it keeps the bread remarkably moist and rich, the kind of loaf that stays soft for days.

Warm pumpkin pie spice brings the cozy fall flavor, while raisins and chopped pecans add little bursts of sweetness and crunch throughout.

The mixing method matters. Add the dry ingredients alternately with the sour cream and water, mixing just until combined each time, so the batter stays smooth and the crumb tender. The loaves freeze beautifully, so you can stash one for later.

Kitchen Tips

• Toss the raisins and pecans in a little flour so they don’t sink to the bottom.
• Don’t overmix once the flour goes in, or the loaf turns tough.
• Test with a toothpick and pull it when clean but moist; overbaking dries it out.
• Cool 10 minutes in the pan before turning out so the loaves release cleanly.

Variations

• Swap the pecans for walnuts, or use chocolate chips in place of raisins.
• Add a streusel topping or a simple powdered sugar glaze.
• Bake in muffin tins for pumpkin-cornmeal muffins, reducing the time.