Sharing is caring!

Get ready for the ultimate fall treat with this super moist Sour Cream Pumpkin Bread! Packed with warm spices and a rich pumpkin flavor, every slice is melt-in-your-mouth delicious. It’s the perfect snack for chilly days or a great gift for any pumpkin lover!

This post may contain affiliate links. When you click on these links, I get a small percentage back at no cost to you! For more information see my disclosure policy.

Below you will find tips, tricks and helpful hints for making this recipe including step by step instructions with pictures. If you would like to go directly to the recipe, scroll down to the recipe card or tap “Jump to Recipe” at the top of the page.

Why This is the Best Pumpkin Bread Recipe

This Sour Cream Pumpkin Bread has everything you want in a fall treat! It’s super moist and tender thanks to the combo of pumpkin puree and sour cream, making each bite soft and luscious.

The pumpkin spice blend of cinnamon, nutmeg, and cloves brings all those cozy, warm flavors of the season. Plus, it’s easy to whip up with just a few simple ingredients—no fancy baking skills needed!

Whether you’re enjoying a slice for breakfast, as an afternoon snack, or even dessert, this versatile pumpkin bread hits the spot every time.

Moist Pumpkin Bread Ingredients

*Ingredient amounts are located in the recipe card at the end of this post.

• Butter: This helps add moisture to the quick bread. You can use salted or unsalted butter for this recipe.
• Sugar: Used to sweeten the bread, you will need to divide the sugar to be used in the batter, as well as sprinkled on the pan before baking.
• Eggs: They help bind the ingredients together and add structure to the bread.
• Pumpkin Puree: This is the star ingredient of this recipe. You can use canned pumpkin puree or make your own at home. Be sure that it is a can of pumpkin puree and not pumpkin pie filling.
• Sour Cream: The secret to creating an extra moist quick bread, sour cream adds a tangy depth of flavor that complements the pumpkin perfectly.
• Vanilla Extract: A touch of vanilla adds a warm, comforting flavor to the bread.
• All-Purpose Flour: This is the main dry ingredient in this recipe. Be sure to measure it correctly for best results.
• Pumpkin Pie Spice: This blend of aromatic spices is what gives this pumpkin bread its distinct fall flavors. Make your own with this recipe or used pre-made pumpkin pie spice found on the baking aisle at the grocery store.
• Salt: Just a pinch helps balance out the sweetness and enhances the flavors.
• Baking Soda: This helps the bread rise and creates a light and airy texture. 

How to Make Super Moist Sour Cream Pumpkin Bread

[Step 1] In the bowl of a stand mixer or a mixing bowl, cream together the butter and 1 1/2 cup sugar then add in the eggs, pumpkin puree, sour cream, and vanilla extract. Mix until combined.

[Step 2] In a medium bowl, whisk together the flour, pumpkin pie spice, salt, and baking soda.

[Step 3] Add the wet ingredients to the dry ingredients and stir just until combined. Do not over mix.

[Step 4] Prepare a 9×5 loaf pan by spraying non-stick cooking spray, then sprinkling the pan with the remaining 1/2 cup of sugar. Pour batter into the pan.

[Step 5] Bake the bread at 350 degrees for 65-75 minutes or until a toothpick or cake tester inserted into the center of the bread comes out clean.

[Step 6] Allow the pumpkin bread to cool in the pan for 15 minutes before removing from the pan and transferring to a wire rack. Once cool, cut into thick slices.

Helpful Kitchen Tools

• Stand Mixer or Electric Mixer
• Mixing Bowls
• Whisk
• 9 x 5-inch Loaf Pan
• Cooling Rack

How to Store Leftover Pumpkin Loaf

Store any leftover pumpkin bread in an airtight container, covered in plastic wrap or aluminum foil, at room temperature for up to 3 days. Alternatively, you can also freeze the loaf or individual slices in freezer bags for up to 3 months. To serve, simply thaw the bread at room temperature or warm it up in the microwave for a few seconds.

Recipe Variations 

• Add Nuts: Feel free to add your favorite nuts, such as pecans or walnuts, for an extra crunch and nutty flavor.
• Swap the Spices: If you’re not a fan of pumpkin pie spice, you can use other warm spices like ground ginger or allspice. You can also adjust the amount of spices according to your personal preference.
• Make it Vegan: Simply swap the eggs for flax or chia eggs, use vegan butter and sour cream, and make sure to use a plant-based sugar.
• Add Chocolate Chips: Milk chocolate, dark chocolate, or even white chocolate chips would be a great addition to this homemade pumpkin bread. 

Frequently Asked Questions

• Can I use fresh pumpkin instead of canned pumpkin? Yes, you can use homemade pumpkin puree in this recipe. Simply roast and puree the pumpkin before adding it to the batter.
• Can I make this recipe into pumpkin muffins instead of a loaf? Yes, you can bake this pumpkin bread batter as muffins instead. Just be sure to adjust the baking time accordingly.
• Is there a way to make this pumpkin bread gluten-free? Yes, you can use a gluten-free flour blend in place of all-purpose flour. Keep in mind that the texture and taste may vary slightly.
• Can I substitute sour cream with Greek yogurt or buttermilk? Yes, you can use either Greek yogurt or buttermilk in place of sour cream. They will both provide the same moisture and tanginess to the bread.

Final Thoughts 

This super moist pumpkin bread recipe is the ultimate fall treat that everyone will love. With its tender texture and warm pumpkin flavor, it’s perfect for any occasion and can be easily customized to suit different dietary needs. Give this recipe a try and enjoy all the deliciousness that pumpkin season has to offer!  

More Favorite Quick Bread Recipes

• Cake Mix Banana Bread
• The Best Zucchini Bread
• Sour Cream Banana Bread
• Double Chocolate Zucchini Bread

Watch the Web Story

Sharing is caring!