Moist Sour Cream Pumpkin Bread

One of the best feelings is when you share my recipes with your family and friends!

This moist sour cream pumpkin bread has quickly become a fall staple in our house! The sour cream adds a lovely richness and keeps the bread super tender, while the pumpkin puree and pumpkin pie spice bring all those cozy autumn flavors we love.

There’s something about fall that just screams pumpkin everything, right? This sour cream pumpkin bread is extra special because the sour cream makes it so fluffy and moist. It adds just the right amount of fat, which keeps the crumb soft but still nicely dense, and boosts the flavor in a way that’s hard to beat.

This easy sour cream pumpkin bread is a must-bake this season! It’s rich, moist, and bursting with pumpkin and warming spices that fill your kitchen with that unmistakable fall aroma.

Equipment

• 1 9×5″ loaf pan

Need Metric or US Customary Measurements?

Use the buttons below to switch between grams and cups for easy measuring!

Notes

Make sure you use pumpkin puree, not pumpkin pie filling. The puree should be pure pumpkin with no added sugars or spices.

For the best results, weigh your flour using a kitchen scale. If you don’t have one, scoop the flour gently after fluffing it up and level it off with the back of a knife without packing it down.

Storage: Keep your pumpkin bread in an airtight container at room temperature up to 5 days. It can last a bit longer in the fridge but watch out—it might dry out.

Freezing: Once the bread cools completely, wrap slices tightly in plastic wrap, place them in an airtight container, and freeze for up to 3 months.

Nutrition

Serving: 1 slice Calories: 331.7 kcal Carbohydrates: 46.1g Protein: 4.4g Fat: 14.9g Saturated Fat: 2.5g Polyunsaturated Fat: 3.5g Monounsaturated Fat: 8g Trans Fat: 0.05g Cholesterol: 39.8mg Sodium: 382.9mg Potassium: 153.4mg Fiber: 2g Sugar: 25.1g Vitamin A: 7127 IU Vitamin C: 2.1mg Calcium: 48.9mg Iron: 2.1mg

Welcome to one of my all-time favorite quick fall treats: a super tender, extra moist sour cream pumpkin bread packed with pumpkin puree and warm pumpkin pie spice. This one-bowl recipe uses the whole 14-ounce (about 450 g) can of pumpkin puree so you never have to wonder what to do with leftovers, plus a splash of sour cream for richness and softness. No need for a stand mixer here — just a whisk and a spatula will get you there. It’s perfect for busy mornings, casual baking afternoons, or as a sweet treat to bring to your next holiday gathering.

• Quick overview: Prep takes about 10 minutes, baking takes 55–65 minutes, and it makes one standard 9×5″ loaf yielding around 10 slices.
• Texture & flavor: This bread is tender and slightly dense yet still fluffy, with that signature warmth from pumpkin pie spice and a gentle tang from the sour cream.
• Why you’ll like it: It’s a one-bowl, mixer-free recipe that uses a full can of pumpkin so no puree goes to waste. It’s just as great for breakfast or brunch as it is for fall parties or a cozy snack beside your afternoon coffee.
• Customize: Want to mix it up? Chocolate chips, nuts, or even a cream cheese frosting take this pumpkin bread up a notch — check out the Variations section for fun ideas.

Keep scrolling for the full ingredient list, easy step-by-step instructions, and tips to get that perfect texture every time.

What Makes It So Good

• Simple pumpkin bread recipe— No fancy kitchen gadgets needed. This homemade pumpkin bread comes together by hand in one bowl, making it a perfect start for beginner bakers or anyone who wants a stress-free bake (and if you love one-bowl bakes, try this easy one-bowl zucchini bread).
• Uses an entire can of pumpkin puree— No leftover pumpkin here! A full 14-ounce can makes the loaf super moist and packs it full of pumpkin flavor.
• Ideal for the Fall season— Take it to Halloween gatherings, fall picnics, or Thanksgiving brunch. It’s equally delicious warmed up alongside a cup of coffee first thing in the morning; for another cozy coffee pairing, try these Maple Pumpkin Scones.

Ingredients and Pantry Tips

• 450 grams pumpkin puree 1 can
• 120 grams sour cream room temperature
• 112 grams oil
• 2 large eggs room temperature
• 2 teaspoon vanilla extract
• 2 tablespoon apple cider vinegar
• 240 grams all purpose flour
• 230 grams granulated sugar
• ½ teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 tablespoon pumpkin pie spice

Mixing and Baking Instructions

1. Remove sour cream and eggs from the fridge 1–2 hours before baking to come to room temperature.
2. Preheat the oven to 350°F (180°C) and line a 9×5″ loaf pan with parchment paper.
3. In a large bowl whisk together pumpkin puree, room-temperature sour cream, oil, eggs, vanilla extract, and apple cider vinegar until smooth.
4. Fold in all-purpose flour, granulated sugar, baking powder, baking soda, salt, and pumpkin pie spice with a rubber spatula until no dry streaks remain (do not overmix).
5. Pour the batter into the prepared loaf pan and, if desired, sprinkle coarse sugar or toppings on top.

6. Bake 55–65 minutes (about 1 hour) until a toothpick inserted in the center comes out clean or with a few moist crumbs; if the top browns too quickly, tent loosely with foil and continue baking.

7. Cool the loaf in the pan for about 10–20 minutes, then transfer to a wire rack and cool completely before slicing.

Tips for Best Results

• Use room temperature ingredients. Take the sour cream and eggs out of the fridge 1-2 hours before baking. Room temp ingredients mix better, making your batter smooth and your bread bake evenly.
• Don’t overmix the batter. Fold in the dry ingredients just until the flour disappears. Overmixing can make your bread chewy or gummy, and we want tender, soft slices! This same gentle mixing method is key in our Vegan Pumpkin Applesauce Bread.
• Cover with foil if needed. If your bread is browning too quickly on top, gently tent it with aluminum foil to prevent burning while it finishes baking.

Mix-Ins and Flavor Ideas

• Sweeten it up— Toss in ½ cup of chocolate chips, mini chocolate chips, or dried cranberries for little bursts of sweetness throughout the bread.
• Add some crunch— Top your batter with pepitas (pumpkin seeds), chopped nuts, or even a buttery streusel topping before baking for a delightful texture contrast. For a quick shortcut, a sprinkle of pumpkin spice granola adds cozy crunch without extra prep.
• Frost it— Pumpkin bread and cream cheese frosting are a match made in heaven! Try classic cream cheese frosting or mix in some pumpkin pie spice for a festive twist.

How to Store and Freeze

Keep your sour cream pumpkin bread stored in an airtight container at room temperature for up to 5 days. It stays moist and delicious, ready for quick breakfast or snack time—if you want another fast, make-ahead pumpkin breakfast, try Pumpkin Chia Pudding.

To freeze, let the loaf cool completely, slice it, then wrap pieces individually and place them in a freezer-safe bag; they’ll keep well for up to 3 months. Thaw at room temperature or warm gently in a toaster oven. Need a gluten-free, make-ahead option for the freezer, too? Check out Gluten Free Pumpkin Muffins.

Common Baking Questions

Can I make this into pumpkin muffins?

Absolutely! Just divide the batter into a lined jumbo muffin tin for bakery-style pumpkin muffins that bake a little faster and make perfect grab-and-go treats. Or, if you’d prefer a dedicated muffin recipe, try these pumpkin zucchini muffins.

Why is my pumpkin bread falling apart when I cut it?

Patience is key here! Make sure the bread is completely cooled before slicing—it needs time to set. Cutting while it’s still warm can cause it to crumble.

Can I freeze pumpkin bread?

Yes! Slice the cooled bread, wrap each slice tightly in plastic wrap, then store in a freezer-safe container or bag for up to 3 months. Thaw slices at room temperature for a couple of hours before enjoying. I don’t recommend freezing whole loaves because they take much longer to thaw.