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Sour Cream Pumpkin Bread Recipe

Sour Cream Pumpkin Bread Recipe
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★★★★★

5.1 from 6 reviews

This moist and flavorful Sour Cream Pumpkin Bread combines the rich creaminess of sour cream with the warm spices of pumpkin pie seasoning. Perfect for fall or any time you crave a comforting, spiced quick bread that’s tender, soft, and easy to make.

Ingredients

Scale

Wet Ingredients

  • 2 cubes of butter, softened (1 cup)
  • 2 cups sugar
  • 2 eggs
  • 1 15 oz. can pumpkin puree
  • ½ cup sour cream

Dry Ingredients

  • 2 cups all-purpose flour
  • ½ tsp. salt
  • ½ tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. ground cloves
  • 1 tsp. cinnamon
  • ½ tsp. nutmeg

Instructions

  1. Preheat Oven: Set your oven to 325 degrees Fahrenheit (163 degrees Celsius) to ensure it’s ready once your batter is prepared.
  2. Prepare Pans: Grease and flour two 9 x 5 inch loaf pans thoroughly to prevent sticking, or any loaf pans of similar size will work well.
  3. Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream together the softened butter and sugar until light and fluffy, which creates the base for a tender crumb.
  4. Add Eggs: Beat in the eggs, one at a time, ensuring each is well incorporated before adding the next. This helps the batter to emulsify properly.
  5. Mix in Pumpkin and Sour Cream: Add the pumpkin puree and sour cream to the mixture, blending well to combine the wet ingredients and add moisture and richness.
  6. Add Dry Ingredients: In a separate bowl, whisk together the flour, salt, baking powder, baking soda, ground cloves, cinnamon, and nutmeg. Then slowly add this dry mix to the wet ingredients, mixing on low speed just until combined to avoid overworking the batter.
  7. Pour Batter into Pans: Divide the batter evenly between the two prepared loaf pans and smooth the tops with a spatula.
  8. Bake Bread: Place the pans in the preheated oven and bake for 65 to 75 minutes. Test doneness by inserting a fork or toothpick into the center; it should come out clean or with only a few moist crumbs.
  9. Cool in Pan: Allow the breads to cool in their pans for about 10 minutes to set their shape.
  10. Release and Cool Completely: Run a knife lightly around the edges to loosen any stuck parts, then carefully turn the loaves out onto a wire rack to cool completely before slicing and serving.

Notes

  • You can freeze the pumpkin bread by wrapping it well in cellophane after it has completely cooled, then placing it in the freezer.
  • For an extra moist loaf, ensure your sour cream is at room temperature before mixing.
  • Spices can be adjusted to your taste; adding a pinch of ginger or allspice will also enhance the flavor.
  • If you prefer, add ½ cup chopped nuts or chocolate chips to the batter before baking for added texture.
  • Store leftover bread wrapped in plastic wrap or in an airtight container at room temperature for up to 4 days.

Nutrition

Keywords: Pumpkin bread, sour cream pumpkin bread, quick bread, fall recipes, pumpkin desserts, moist pumpkin bread, spiced bread

Find it online: https://lucabites.com/sour-cream-pumpkin-bread-recipe/