Sour Cream Pumpkin Bread
Incredibly moist pumpkin bread made with sour cream for the perfect tender crumb and subtle tangy flavor. This foolproof recipe creates two delicious loaves perfect for fall baking.
Equipment
- 2 9x5-inch loaf pans
- Large mixing bowl
- Electric mixer
- Rubber spatula
- Wire cooling rack
Ingredients
Main Ingredients
- 1 cup butter, softened 2 sticks
- 2 cups sugar
- 2 large eggs
- 1 can pumpkin puree 15 oz
- ½ cup sour cream
- 2 cups all-purpose flour
Spices & Leavening
- ½ teaspoon salt
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cloves
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
Instructions
- Preheat oven to 325°F (163°C). Grease and flour two 9x5-inch loaf pans thoroughly.
- In a large bowl, cream together the softened butter and sugar for 3-4 minutes until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Add the pumpkin puree and sour cream, mixing until just combined.
- In a separate bowl, whisk together flour, salt, baking powder, baking soda, cloves, cinnamon, and nutmeg.
- Add the dry ingredients to the wet mixture and mix on low speed until just combined. Do not overmix.
- Divide the batter evenly between the prepared loaf pans.
- Bake for 65-75 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in pans for 10 minutes, then run a knife around the edges and turn out onto a wire cooling rack.
Notes
The sour cream creates incredible moisture and keeps the bread fresh for up to a week. Don't overmix the batter to ensure tender results. This bread actually improves overnight as the flavors meld. Can be frozen for up to 3 months when wrapped properly.