Sour Cream Pumpkin Bread

Since we’ve got all this wonderful, homemade pumpkin puree made from our Halloween pumpkins, we’re going to use some of that today and make something which is super delicious.. Sour Cream Pumpkin Bread! Sound strange? Not at all. The sour cream gives this a nice, dense, smooth texture that is wonderful just as is or that toasts up really nice, the extra little crispy crunch on the outside to die for!

If you didn’t make homemade pumpkin puree like I did in my previous blog, don’t worry. You can use the regular 15 ounce can of pumpkin puree, but you’ll have to double the recipe or figure out what to do with the other half of the can since it’s about 2 cups total in the can.


1⁄2 cup butter, softened
1 cup sugar
2 eggs
1 teaspoon vanilla
1 1⁄2 cups flour
1 teaspoon baking soda
1⁄2 teaspoon salt
1 cup pumpkin puree
1⁄2 cup sour cream
1 1/2 teaspoon cinnamon
1⁄2 teaspoon nutmeg
1/4 teaspoon cloves
1/4 teaspoon ginger

Wet Ingredients with Creamed Butter and Sugar

To start with, preheat the oven to 350 on bake. Then we’re going to cream our butter and sugar together until it’s nice and silky smooth. Once that’s done, we’re going to add the rest of our wet ingredients, being the eggs, vanilla, pumpkin puree and sour cream. Mix it all together until it’s all smooth like a nice pumpkin pudding.

Dry Ingredients Before Sifting

In a separate bowl, we’re going to combine all our dry ingredients. You can sift the flour with the spices which does actually help, especially to keep you from getting little chunks of spices in a few random bites, or if you’re confident enough, (or without a sifter like me), and you can simply whisk them all together to incorporate them so that they’re distributed evenly through the bread.

Now, we’re going to gradually add our dry ingredients to the wet ingredients until it’s blended well. Mmm! Smell those lovely spices! I love fall spices!

Adding Flour Mix to Wet Ingredients

Let’s get our loaf pans prepped. I grease and flour everything I bake in, be it a loaf pan for bread or a cake pan for cake because we want to completely avoid the disaster of having to chisel our food out of their containers when they’re done baking. For this, I lined the bottom of my loaf pans with a rectangle of parchment paper, then I just sprayed the sides. This will help immensely in getting your bread out of the pan when it’s baked.

Bread Batter All Mixed

Pour the batter in the pan, leaving about an inch available at the top for when it cooks and rises. Then put the pans into the oven and bake the bread for an hour. It will be this nice, rich brown color and smell AMAZING when it’s done.

Bread Batter in Lined Pan

Remove your bread from the oven and let it cool before you take it out of the pans. If they don’t slip right out, use a butter knife and just slip it around the perimeter of the bread to help separate the top of the bread from the pan sides and once it comes out of its container, remember to pull the paper off the bottom. That won’t be very appetizing to eat if you forget!

I like to serve mine warm with a pat of butter. I think we all agree, butter makes everything even more delicious!


Finished Bread

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