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–+ servings
pumpkin bread with sour cream

Sour Cream Pumpkin Bread

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Prep Time 15 minutes
Cook Time 1 hour
Resting Time 10 minutes
Total Time 1 hour 25 minutes
Course Dessert
Cuisine American
Servings 8 servings

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

For best results, make sure not to overmix the batter as it can result in a denser loaf. Feel free to add a handful of nuts or chocolate chips to the batter for added texture and flavor. If you want a more intense pumpkin flavor, consider using freshly roasted pumpkin puree instead of canned.
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