Imagine the comforting aroma of cinnamon and nutmeg wafting through your kitchen as you bake a loaf of Sour Cream Pumpkin Bread.
This delightful treat is incredibly easy to make, promising a cozy and indulgent experience.
Watch as the simple ingredients transform in the oven, creating a moist, flavorful loaf that feels like a warm hug on a chilly day.
Let’s bring this delicious dessert to life together!
Kitchen Tools Required
- 1 loaf pan
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 whisk
- 1 spatula
- 1 cooling rack
Ingredients
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 cup canned pumpkin puree
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
Cook & Prep Time
To efficiently manage your time while preparing and baking Sour Cream Pumpkin Bread, follow this timeline:
- Reading & Preparation (5 minutes)
- Read through the recipe and gather all necessary ingredients and equipment.
- Preheat & Pan Preparation (5 minutes)
- Preheat the oven to 350°F (175°C).
- Grease the loaf pan with butter or non-stick spray.
- Mix Wet Ingredients (5 minutes)
- In a large mixing bowl, whisk together the melted butter and granulated sugar.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the pumpkin puree, sour cream, and vanilla extract until combined.
- Mix Dry Ingredients (5 minutes)
- In a medium mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
- Combine Ingredients (5 minutes)
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Bake (1 hour)
- Pour the batter into the prepared loaf pan.
- Place the loaf pan in the preheated oven and bake for 1 hour.
- Use this time to clean up the kitchen or prepare any additional toppings (e.g., nuts or chocolate chips) if desired.
- Rest & Cool (10 minutes)
- Allow the bread to cool in the pan for 10 minutes.
- Transfer the bread to a cooling rack to cool completely.
Feel free to adjust the timeline as needed to suit your pace and kitchen setup.
Recipe Instructions
Preheat the oven to 350°F (175°C).
Grease a loaf pan with butter or non-stick spray.
In a large mixing bowl, whisk together the melted butter and granulated sugar.
Add the eggs, one at a time, mixing well after each addition.
Stir in the pumpkin puree, sour cream, and vanilla extract until combined.
In a medium mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Pour the batter into the prepared loaf pan.
Bake for 1 hour or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 10 minutes before transferring to a cooling rack to cool completely.
Serving Tips
- Whipped Cream: Top slices with a dollop of whipped cream for a creamy and sweet contrast.
- Maple Syrup Drizzle: Add a drizzle of maple syrup to enhance the fall flavors with a touch of sweetness.
- Vanilla Ice Cream: Serve alongside a scoop of vanilla ice cream for a delightful dessert pairing.
- Fresh Berries: Garnish with fresh berries to add a burst of color and tartness.
- Nut Butter Spread: Spread a layer of almond or peanut butter for a nutty twist that complements the pumpkin spice.
Storage
To store Sour Cream Pumpkin Bread, wrap it tightly in plastic wrap or foil.
Keep it at room temperature for up to three days.
Alternatively, refrigerate for one week.
Freezing
To freeze Sour Cream Pumpkin Bread, wrap it tightly in plastic wrap and aluminum foil.
Store in an airtight container or freezer bag for up to three months.
Thaw at room temperature.
Reheating
For reheating Sour Cream Pumpkin Bread, wrap slices in aluminum foil and warm in a preheated oven at 300°F for 10 minutes.
Alternatively, microwave briefly on low for 20-30 seconds.
Final Thoughts
Sour Cream Pumpkin Bread is a delightful and flavorful dessert that’s perfect for any occasion.
The combination of pumpkin puree and sour cream creates a moist and tender crumb, while spices like cinnamon, nutmeg, and ginger add warmth and depth.
This bread is easy to make and is sure to impress your family and friends.
Whether enjoyed fresh out of the oven or after cooling, it’s a treat that embodies the essence of fall.
Feel free to customize it with nuts or chocolate chips for added texture and flavor.
Enjoy this delicious bread as a dessert, snack, or even breakfast.
Frequently Asked Questions
Can I Make This Recipe Gluten-Free?
You can transform this recipe into a gluten-free masterpiece by swapping the all-purpose flour with a gluten-free flour blend. Make certain it’s one-for-one substitution, maintaining that luscious texture, and savor the delightful aroma wafting from your oven.
What Can I Substitute for Sour Cream?
You can swap sour cream with Greek yogurt for a tangy twist or use crème fraîche for a rich, creamy depth. Don’t hesitate to explore buttermilk for a tender crumb or coconut milk for a dairy-free option.
How Can I Make This Bread Vegan?
To make this bread vegan, swap eggs for flax eggs, use plant-based butter, and replace sour cream with coconut yogurt. You’ll enjoy the same moist, flavorful bread while embracing a compassionate, plant-based approach to baking.
Can I Add a Glaze on Top of the Bread?
Absolutely, you can drizzle a delightful glaze over the bread! Blend powdered sugar with a splash of almond milk and a hint of vanilla extract. This will add a sweet, glossy finish that enhances the flavor beautifully.
Is There a Way to Reduce the Sugar Content?
You can reduce the sugar by substituting half with applesauce or using a sugar alternative like stevia. This tweak maintains moisture but won’t compromise the bread’s tender crumb and aromatic spices. Experiment to match your sweetness preference.
Sour Cream Pumpkin Bread
Equipment
- 1 Loaf pan
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 Whisk
- 1 Spatula
- 1 Cooling rack
Ingredients
- 1/2 cup unsalted butter melted
- 1 cup granulated sugar
- 2 large eggs
- 1 cup canned pumpkin puree
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
Instructions
- Preheat the oven to 350°F (175°C).
- Grease a loaf pan with butter or non-stick spray.
- In a large mixing bowl, whisk together the melted butter and granulated sugar.
- Add the eggs, one at a time, mixing well after each addition.
- Stir in the pumpkin puree, sour cream, and vanilla extract until combined.
- In a medium mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the batter into the prepared loaf pan.
- Bake for 1 hour or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring to a cooling rack to cool completely.
Notes
