Ingredients
Scale
- 1 ¾ cups (220 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- ½ cup (113 g) unsalted butter, melted and slightly cooled
- ¾ cup (150 g) granulated sugar
- ½ cup (100 g) packed brown sugar
- 2 large eggs, room temperature
- 1 cup (225 g) pumpkin purée
- ½ cup (120 g) full-fat sour cream
- 2 teaspoons vanilla extract
Optional Add-Ins
- ½ cup (85 g) chocolate chips
- ½ cup (60 g) chopped pecans or walnuts
- 2 tablespoons cinnamon sugar, for sprinkling on top
- ½ cup maple or vanilla glaze, for drizzling after cooling
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving a little overhang for easy removal.
- Mix the dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, pumpkin pie spice, and ground cinnamon. Set aside.
- Combine the wet ingredients: In a large bowl, whisk the melted butter, granulated sugar, and brown sugar until well combined. Add the eggs one at a time, whisking after each addition.
- Add the pumpkin and sour cream: Stir in the pumpkin purée, sour cream, and vanilla extract until the mixture is smooth and evenly combined.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the pumpkin mixture. Use a spatula to gently fold everything together until just combined. Do not overmix, as this can make the bread dense.
- Add optional ingredients: If using chocolate chips or chopped pecans, gently fold them into the batter, reserving a few for the top if desired.
- Fill the loaf pan: Pour the batter into the prepared pan and spread the top evenly. Sprinkle with cinnamon sugar or a few extra nuts or chocolate chips if desired.
- Bake: Place the pan in the preheated oven and bake for approximately 55–65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Protect the top if needed: If the top begins to brown too quickly while the center is still baking, loosely cover the loaf with aluminum foil and continue baking.
- Cool the bread: Remove the loaf from the oven and let it cool in the pan for about 10–15 minutes. Carefully lift it out using the parchment paper and transfer it to a wire rack.
- Slice and serve: Allow the Sour Cream Pumpkin Bread to cool further before slicing. Serve plain or finish with a drizzle of maple or vanilla glaze.
- Prep Time: PT15M
- Cook Time: PT1H00M
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 285 kcal
- Sugar: 23 g
- Sodium: 220 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg