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.
Ingredients
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1 cup (226 g) butter, softened
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2 cups (400 g) sugar
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2 large eggs
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1 can (15 oz / 425 g) pumpkin puree
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½ cup (120 g) sour cream
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2 cups (250 g) all-purpose flour
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½ tsp (3 g) salt
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½ tsp (2 g) baking powder
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1 tsp (5 g) baking soda
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1 tsp (2 g) ground cloves
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1 tsp (2 g) ground cinnamon
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½ tsp (1 g) ground nutmeg
Instructions
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Preheat oven to 325 °F (163 °C). Grease and lightly flour two 9×5-inch (23×13 cm) loaf pans.
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Cream softened butter and sugar until fluffy.
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Beat in the eggs one at a time until fully incorporated.
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Stir in pumpkin puree and sour cream until smooth.
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In another bowl, whisk together flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg.
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Gradually add dry mix to wet ingredients; mix at low speed just until combined.
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Divide batter evenly between pans; smooth tops with a spatula.
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Bake for 65–75 minutes, or until a toothpick inserted in the center comes out clean or with moist crumbs.
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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