Pumpkin Bread You’ll Crave All Season Long

Hey there, pumpkin-spice-lovin friends! If you’re having chilly mornings and that craving for Pumpkin Bread is strong, you’re in the right place. Picture this: a slice of moist, warmly spiced sour cream bread fresh from the oven—perfect as a quick breakfast companion or a cozy mid-afternoon pick-me-up. Trust me, this Pumpkin Sour Cream Bread is your new best friend for fall baking—and beyond!

What’s the magic? That velvety melt of sour cream bread richness paired with the tender crumb of a moist pumpkin loaf, all in one simple recipe. Whether you’re juggling work, family, or both, it’s effortless, delicious, and feels like a hug in baked form.

Why You’ll Love This Pumpkin Bread

• It’s quick to prep—just about 10 minutes of effort for a loaf that bakes into perfection.

• The sour cream keeps the bread irresistibly soft and forgiving, even if you’re multitasking.

• Perfectly spiced with cinnamon, nutmeg, and cloves, it screams fall comfort.

Ingredients

• 1 cup (226 g) butter, softened

• 2 cups (400 g) sugar

• 2 large eggs

• 1 can (15 oz / 425 g) pumpkin puree

• ½ cup (120 g) sour cream

• 2 cups (250 g) all-purpose flour

• ½ tsp (3 g) salt

• ½ tsp (2 g) baking powder

• 1 tsp (5 g) baking soda

• 1 tsp (2 g) ground cloves

• 1 tsp (2 g) ground cinnamon

• ½ tsp (1 g) ground nutmeg

Steps to Pumpkin Bliss

1. Preheat your oven to 325 °F (163 °C). Grease and lightly flour two 9×5‑inch (23×13 cm) loaf pans.

2. In a large bowl, cream the softened butter and sugar until fluffy—pause for a sneeze… okay, carry on!

3. Beat in the eggs one at a time, making sure each disappears into the mix completely.

4. Stir in the pumpkin puree and sour cream until smooth and dreamy.

5. In another bowl, whisk together flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg.

6. Gradually add the dry mix to the wet, mixing briefly at low speed just until combined—don’t overdo it!

7. Divide the batter between the pans, smoothing the tops with a spatula.

8. Bake for 65–75 minutes, or until a fork or toothpick comes out clean from the center.

9. Let the loaves cool in the pans for 10 minutes. Then run a knife around the edges and transfer to a wire rack to cool completely—or resist temptation and take a steamy slice right away.

• Prep Time: 10 mins

• Baking Time: about 65 mins

• Total Time: ~1 hr 15 mins

• Yield: 2 loaves (16 slices)

• Approx. 310 kcal per slice

Cooking Tips

Got ten minutes to spare but crave pumpkin? This recipe is your shortcut to fall-inspired joy. Use room‑temperature butter—it creams better and skips that grainy mess. And go easy when you mix in the flour; over-mixing can lead to a tough loaf, and nobody wants that. If a fork or toothpick comes out with a couple of moist crumbs, that’s perfection—do not wait for the bone-dry finish. It’s meant to be tender and moist.

A Little Backstory…

I’ll confess: my first batch of this moist pumpkin loaf was born out of an emergency—my kids declared they needed “pumpkin everything” for a school snack day. Sour cream happened to be on sale, and this loaf was the happy accident that made me the kitchen hero of the moment. Since then, it’s been my go-to late-night bake or when I need a comfort-food fix fast. No one has ever turned down “just one slice” (or two—wink).

What to Serve It With

Serve warm with a swipe of browned butter maple glaze, a sprinkle of chopped pecans, or even alongside a latte if you’re feeling fancy. It’s marvelous as breakfast—cut thick and served with a slather of cream cheese—or as a cheeky afternoon snack paired with tea. For a crowd, slice it thin, arrange on a platter, and watch your loved ones swoon.

How to Store It

Let the loaf cool completely to avoid sogginess; then wrap tightly in plastic or foil. Store at room temp for up to 3‑4 days—but if you’re me, it’s gone by day two anyway. Want it to last? Slice, wrap each slice individually, and freeze. Then just pop into the microwave for 20 seconds when the craving strikes.

FAQs

Can I swap the sour cream?

Sure! Full‑fat sour cream delivers moister results, but you can swap with crème fraîche or even Greek yogurt in a pinch.

Can I use fresh pumpkin puree?

You can, but homemade puree tends to be watery. Drain it or paper‑towel it before using to keep your loaf from turning soggy.

Can I make one loaf instead of two?

Absolutely. Just halve the ingredients or bake one loaf and freeze the extra batter (though fresh is best).

How do I keep this pumpkin bread moist?

The combo of pumpkin puree and sour cream bread moisture is the secret. Stick with full‑fat for that irresistibly soft finish.

Wrapping It All Up

So, there you have it—Pumpkin Bread done right. This Pumpkin Sour Cream Bread wraps up everything magical about fall baking into one irresistibly soft, flavorful loaf. Whether it’s for a busy weekday breakfast or a cozy afternoon treat, it’s practically guaranteed to make your home smell like delicious, golden nostalgia. Now grab your spatula—and maybe a towel for drips—and bake up some joy.

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Pumpkin Bread

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• Author: Amanda Thompson
• Total Time: 1 hour 15 minutes
• Yield: 2 loaves (16 slices) 1x
• Diet: Vegetarian

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Description

This Pumpkin Sour Cream Bread is moist, warmly spiced, and irresistibly tender. With the richness of sour cream and the cozy flavors of pumpkin, cinnamon, nutmeg, and cloves, it’s the ultimate fall bake. Perfect for breakfast, snacks, or entertaining, this recipe yields two loaves that store and freeze beautifully.

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Ingredients

Scale 1x2x3x

• 1 cup (226 g) butter, softened

• 2 cups (400 g) sugar

• 2 large eggs

• 1 can (15 oz / 425 g) pumpkin puree

• ½ cup (120 g) sour cream

• 2 cups (250 g) all-purpose flour

• ½ tsp (3 g) salt

• ½ tsp (2 g) baking powder

• 1 tsp (5 g) baking soda

• 1 tsp (2 g) ground cloves

• 1 tsp (2 g) ground cinnamon

• ½ tsp (1 g) ground nutmeg

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Instructions

• Preheat oven to 325 °F (163 °C). Grease and lightly flour two 9×5-inch (23×13 cm) loaf pans.

• Cream softened butter and sugar until fluffy.

• Beat in the eggs one at a time until fully incorporated.

• Stir in pumpkin puree and sour cream until smooth.

• In another bowl, whisk together flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg.

• Gradually add dry mix to wet ingredients; mix at low speed just until combined.

• Divide batter evenly between pans; smooth tops with a spatula.

• Bake for 65–75 minutes, or until a toothpick inserted in the center comes out clean or with moist crumbs.

• Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Use room-temperature butter for best texture.

Don’t overmix the batter; this bread should be tender and moist.

Toothpick with a few moist crumbs is perfect—avoid waiting for a bone-dry test.

Swap sour cream with crème fraîche or Greek yogurt if needed.

For homemade pumpkin puree, drain excess water before using.

• Prep Time: 10 minutes
• Cook Time: 65–75 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American