Preheat the oven to 350°F (175°C). Grease a loaf pan with butter and line it with parchment paper for easy removal.
In a large mixing bowl, whisk together the flour, sugar, baking soda, baking powder, cinnamon, ginger, smoked paprika, and salt until evenly combined. This creates a flavorful, well-balanced dry mixture.
In another bowl, beat the eggs lightly, then add the pumpkin puree, sour cream, vegetable oil, and vanilla extract. Mix until smooth and slightly thickened, filling the kitchen with a warm, spiced aroma.
Pour the wet mixture into the dry ingredients and fold gently with a spatula until just combined—don't overmix; a few lumps are fine. The batter should be thick but moist.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula. The batter should fill the pan about three-quarters full, with a slightly domed surface.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean. The top will turn a deep golden brown, and the house will fill with a cozy spice scent.
Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely—this helps set the crumb and makes slicing easier.
Once cooled, slice the pumpkin bread and enjoy. The slices should be tender, moist, with a slight crackle on top and a warm, spicy aroma that beckons for a cozy moment.
