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Sour Cream Pumpkin Bread

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A warm and inviting pumpkin bread with a creamy tang from sour cream, perfect for fall gatherings and cozy afternoons.

Ingredients

Scale
  • 1 cup sour cream
  • 1 cup pumpkin puree
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 cup chopped nuts or chocolate chips (optional)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Prepare a 9×5-inch loaf pan with non-stick cooking spray or butter.
  3. Mix the dry ingredients: whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
  4. Combine the wet ingredients: in a large bowl, mix sour cream, pumpkin puree, granulated sugar, brown sugar, and vegetable oil until smooth.
  5. Add the eggs and vanilla extract; stir until well incorporated.
  6. Combine the wet and dry mixtures gently until just combined, avoiding overmixing.
  7. Choose your add-ins (if using) and fold them into the batter.
  8. Pour the batter into the prepared loaf pan.
  9. Bake for 60-70 minutes, or until a toothpick comes out clean.
  10. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Serve warm with butter or cream cheese frosting. Great for sharing!

Nutrition

Keywords: pumpkin bread, sour cream, fall recipes, baking, autumn desserts

Find it online: https://basilboard.com/one-bowl-sour-cream-pumpkin-bread-moist-autumn-flavor/