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Sour Cream Pumpkin Bread

This delicious Sour Cream Pumpkin Bread combines moist pumpkin with sour cream, resulting in a spiced loaf that's perfect for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Breakfast, Dessert, Snack
Cuisine: American, Baked Goods
Calories: 210
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup canned pumpkin puree Not pumpkin pie filling
  • 1 cup granulated sugar
  • 1/2 cup sour cream Can substitute with Greek yogurt
  • 1/4 cup vegetable oil
  • 1/4 cup melted butter
  • 2 large eggs
Dry Ingredients
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
Optional Add-Ins
  • 1/2 cup chopped nuts or chocolate chips Optional for added texture

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
  2. In a large bowl, whisk together the pumpkin puree, sugar, sour cream, vegetable oil, melted butter, and eggs until smooth and fully combined.
  3. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
  4. Gradually fold the dry ingredients into the wet mixture using a rubber spatula until just combined. Be careful not to overmix; small lumps are perfectly fine.
  5. If desired, stir in the chopped nuts or chocolate chips.
  6. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Baking
  1. Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
  2. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

Serve warm with a pat of butter. Can be modified by substituting half of the flour with whole wheat flour or using coconut sugar. Add dried cranberries or orange zest for a festive touch.