Sour Cream Pumpkin Bread Recipe
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.
- 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
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
- Preheat and prepare pans: Preheat your oven to 350ºF (175ºC). Grease two large loaf pans thoroughly to prevent sticking during baking.
- 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.
- Combine dry ingredients: In a separate large bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt until evenly mixed.
- 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.
- 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.
- 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.
- 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
Find it online: https://cheframi.com/sour-cream-pumpkin-bread-recipe/
