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cut open pumpkin bread on a wire rack on top of an orange linen

Pumpkin Bread Made with Sour Cream

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This Pumpkin Bread is incredibly moist, soft, and full of warm pumpkin spice flavor, made with real pumpkin puree, sour cream, and oil for a beautifully tender crumb. I love that this is a simple quick bread with no mixer, yeast, or complicated steps involved. After developing so many pumpkin recipes over the years, I've found that sour cream is one of my favorite ingredients for keeping pumpkin baked goods soft without making them heavy. This is the kind of easy fall recipe I love having on the counter for breakfast, an afternoon snack, or a little something sweet after dinner.

  • Total Time: 1 hour 10 mins
  • Yield: 8 1x

Ingredients

Units Scale
  • 4oz (1/2 Cup) Neutral Oil, I use Avocado Oil but Vegetable Oil works great
  • 2 Large Eggs, at room temperature
  • 1 Teaspoon Pure Vanilla Extract
  • 200 grams (1 Cup) Granulated Sugar
  • 10oz (1 1/4 Cup) Pure Pumpkin Puree
  • 2oz (1/4 Cup) Sour Cream Or Full-Fat Greek Yogurt
  • 219 grams (1 3/4 Cups) All-Purpose Flour
  • 1 Teaspoon Baking Soda
  • 1/4 Teaspoon Baking Powder
  • 1/2 Teaspoon Salt
  • 1 Tablespoon Pumpkin Pie Spice

Instructions

  1. Preheat the oven to 350F and spray a 9X5 loaf pan with non-stick cooking spray.
  2. In a large bowl combine the oil, eggs, vanilla, sugar, pumpkin puree, and sour cream. Mix until fully combined.
  3. In a separate bowl whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice.
  4. Add the dry ingredients into the wet ingredients and gently fold to combine.  Mix until smooth and pour into the prepared pan.
  5. Bake for 55-65 minutes or until a toothpick inserted in comes out clean. Let cool for thirty minutes then invert onto a rack to cool completely. Store leftovers in an air-tight container for up to 3 days at room temperature.

Equipment

Notes

  • In the photos I used a 1lb loaf tin slightly smaller than a 9" X 5" loaf pan, it took a little longer to cook.
  • Pumpkin bread freezes great. Once the bread has completely cooled wrap it tightly in plastic wrap, twice, then wrap in aluminum foil, this helps prevent any freezer burn. When ready to eat let the bread thaw in the refrigerator overnight.
  • Author: Elizabeth Waterson
  • Prep Time: 10 mins
  • Cook Time: 1 hour
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Find it online: https://confessionsofabakingqueen.com/pumpkin-bread/

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