This recipe is for a moist and flavorful pumpkin bread, enriched with sour cream for a unique twist. It’s easy to make and perfect for breakfast or snacks. Plus, the scent of baking pumpkin bread fills your kitchen with warmth.
Why you’ll love this dish
The combination of pumpkin and sour cream yields a tender loaf with a delightful flavor. It’s a great way to use autumn pumpkins or can be made year-round with canned pumpkin.
"This is the best pumpkin bread I’ve ever had!"
You can enjoy it fresh or toasted, making it versatile for any occasion.
The cooking process explained
This recipe includes mixing wet and dry ingredients separately, then combining them for a smooth batter. Pour the mixture into a loaf pan and bake until golden brown.
Prep Time: 15 min | Cook Time: 60 min | Total Time: 75 min
What you’ll need
- 1 cup canned pumpkin
- 1 cup sour cream
- 2 large eggs
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
Note: Use fresh pumpkin for a fresher flavor, but canned works well too.
Step-by-step instructions
- Preheat the oven to 350°F (175°C). Grease a loaf pan.
- In a bowl, mix pumpkin, sour cream, eggs, sugar, and vanilla.
- In a separate bowl, blend flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Combine wet and dry ingredients. Mix until just combined.
- Pour batter into the prepared loaf pan.
- Bake for 60 minutes, or until a toothpick comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack.
Best ways to enjoy it
Serve plain, spread with butter, or topped with cream cheese. Great alongside coffee or tea.
Storage and reheating tips
Store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 3 months. Reheat slices in the microwave or enjoy at room temperature.
Helpful cooking tips
- Ensure ingredients are at room temperature for better blending.
- Avoid overmixing to prevent a dense texture.
- Check doneness with a toothpick; it should come out clean.
Creative twists
- Add chopped nuts for crunch.
- Incorporate chocolate chips for sweetness.
- Substitute pumpkin with sweet potato for a different flavor.
FAQ
Can I use fresh pumpkin?
Yes, but make sure to properly cook and purée it for the best results.
How can I make it sweeter?
Increase the sugar by 1/4 cup for a sweeter bread.
Can I make this gluten-free?
Yes, use a 1:1 gluten-free flour blend as a substitute.
Moist Pumpkin Bread
- Total Time: 75 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A moist and flavorful pumpkin bread enriched with sour cream for a unique twist, perfect for breakfast or snacks.
Ingredients
- 1 cup canned pumpkin
- 1 cup sour cream
- 2 large eggs
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
Instructions
- Preheat the oven to 350°F (175°C). Grease a loaf pan.
- In a bowl, mix pumpkin, sour cream, eggs, sugar, and vanilla.
- In a separate bowl, blend flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Combine wet and dry ingredients. Mix until just combined.
- Pour batter into the prepared loaf pan.
- Bake for 60 minutes, or until a toothpick comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack.
Notes
Use fresh pumpkin for a fresher flavor, but canned works well too. Ensure ingredients are at room temperature for better blending.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
Keywords: pumpkin bread, baking, fall recipes, breakfast, snacks