Sour Cream Pumpkin Bread

Get ready to fall in love with the irresistible flavors of this moist sour cream pumpkin bread. This decadent treat combines the rich, velvety texture of sour cream with the warm and comforting taste of pumpkin. With each bite, you'll experience a tender crumb that practically melts in your mouth, while the aromatic spices of cinnamon, nutmeg, and cloves envelop your senses.

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Course: Breads

Cuisine: American

Keyword: all things pumpkin, best pumpkin bread recipe, canned pumpkin, easy pumpkin bread recipe, favorite fall recipe, favorite quick bread recipes, fresh pumpkin, homemade pumpkin bread, homemade pumpkin puree, leftover pumpkin bread, loaf of pumpkin bread, moist pumpkin bread recipe, only pumpkin bread recipe, perfect pumpkin bread recipe, pumpkin flavor, pumpkin muffins, pumpkin recipes

Prep Time: 15

Cook Time: 1 5

Additional Time: 15

Total Time: 1 35

Servings: Loaf

Calories: 491kcal

Author: Mindy

Ingredients

6 Tablespoons Butter softened
2 Cups Sugar divided
2 Eggs
1 ½ Cups Pumpkin Puree
1 Cup Sour Cream
1 Teaspoon Vanilla Extract
2 ¼ Cups All-Purpose Flour
2 Teaspoons Pumpkin Pie Spice
¼ Teaspoon Salt
1 ½ Teaspoons Baking Soda

Instructions

In the bowl of a stand mixer or a mixing bowl, cream together the butter and 1 ½ cup sugar then add in the eggs, pumpkin puree, sour cream, and vanilla extract. Mix until combined.
In a medium bowl, whisk together the flour, pumpkin pie spice, salt, and baking soda.
Add the wet ingredients to the dry ingredients and stir just until combined. Do not over mix.
Prepare a 9x5 loaf pan by spraying non-stick cooking spray, then sprinkling the pan with the remaining ½ cup of sugar. Pour batter into the pan.
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.
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.

Nutrition