Sour Cream Pumpkin Bread Recipe

Introduction

This Sour Cream Pumpkin Bread is wonderfully moist and packed with warm autumn flavors. Perfect for breakfast or a cozy snack, it’s easy to make and delights with its tender crumb and subtle spice.

Ingredients

• 1/2 cup butter, melted and slightly cooled
• 1/2 cup sour cream
• 4 large eggs
• 1 cup sugar
• 1 cup brown sugar
• 2/3 cup milk
• 2 cups pumpkin puree
• 1 teaspoon vanilla extract
• 3 1/2 cups flour
• 1 tablespoon pumpkin pie spice
• 2 teaspoons baking soda
• 2 teaspoons salt

Instructions

1. Step 1: Preheat the oven to 350ºF (175ºC) and grease two large loaf pans.
2. Step 2: In a large bowl, whisk together the melted butter, sour cream, eggs, sugar, brown sugar, milk, pumpkin puree, and vanilla extract until well combined.
3. Step 3: In another large bowl, sift or whisk together the flour, pumpkin pie spice, baking soda, and salt.
4. Step 4: Gradually stir the dry ingredients into the wet ingredients until just moistened. Avoid overmixing to keep the bread tender.
5. Step 5: Divide the batter evenly between the prepared loaf pans, filling each about three-quarters full.
6. Step 6: Bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean.
7. Step 7: Let the bread cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Tips & Variations

• For a dairy-free option, substitute butter with coconut oil; note this may slightly change the texture and flavor.
• If using homemade pumpkin puree, ensure it’s well-drained to avoid excess moisture that can affect baking.
• Add 1/2 cup chopped nuts or chocolate chips to the batter for extra texture.

Storage

Store pumpkin bread tightly wrapped at room temperature for up to 3 days or in the refrigerator for up to a week. To freeze, wrap well and freeze for up to 3 months. Reheat slices gently in the microwave or toast for a warm treat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade pumpkin puree instead of canned?

Yes, homemade pumpkin puree works well as long as it is drained thoroughly and has a similar consistency to canned puree to prevent excess moisture.

Is it okay to substitute butter with oil?

You can substitute butter with oils like coconut or grapeseed oil, but this may slightly alter the texture and flavor of the bread.

Sour Cream Pumpkin Bread Recipe

Print Recipe

★★★★★

4.7 from 93 reviews

This Sour Cream Pumpkin Bread is a moist, flavorful loaf perfect for autumn. Combining pumpkin puree with sour cream adds a rich texture, while pumpkin pie spice infuses the bread with warm, cozy flavors. Easy to prepare and wonderfully satisfying, this bread is great for breakfast, snacks, or dessert.

• Author: Rami
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 15 minutes
• Yield: 2 loaves (approximately 14 slices each) 1x
• Category: Baking
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1/2 cup Butter, melted and slightly cooled
• 1/2 cup Sour cream
• 4 Large Eggs
• 1 cup Sugar
• 1 cup Brown sugar
• 2/3 cup Milk
• 2 cups Pumpkin puree
• 1 teaspoon Vanilla extract

Dry Ingredients

• 3 1/2 cups Flour
• 1 tablespoon Pumpkin pie spice
• 2 teaspoons Baking soda
• 2 teaspoons Salt

Instructions

1. Preheat and prepare pans: Preheat your oven to 350ºF (175ºC). Grease two large loaf pans thoroughly to prevent sticking during baking.
2. Mix wet ingredients: In a large bowl, combine the melted butter, sour cream, eggs, sugar, brown sugar, milk, pumpkin puree, and vanilla extract. Whisk or beat together until the mixture is smooth and well blended.
3. Combine dry ingredients: In a separate large bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt until evenly mixed.
4. Combine wet and dry mixtures: Gradually stir the dry ingredients into the wet ingredients. Mix just until all the flour is moistened; avoid over mixing to maintain a tender texture.
5. Fill the loaf pans: Divide the batter evenly between the two prepared loaf pans, filling each about three-quarters full to allow room for rising.
6. Bake the bread: Place the loaf pans in the preheated oven and bake for 55 to 65 minutes. To check doneness, insert a toothpick into the center of the loaf; it should come out clean or with only a few moist crumbs attached.
7. Cool the loaves: After baking, let the bread cool in the pans for 10 minutes. Then carefully remove the loaves and transfer them to a wire rack to cool completely before slicing.

Notes

• You can substitute melted grapeseed oil or coconut MCT oil for butter, but this may slightly alter the texture and flavor.
• If using homemade pumpkin puree, ensure it has moisture content similar to canned pumpkin by removing excess liquid for best results.
• Do not overmix the batter to avoid a tough bread texture.
• Store the bread wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.

Keywords: Pumpkin bread, sour cream pumpkin bread, moist pumpkin loaf, pumpkin spice bread, autumn baking