Print

Print Recipe

A moist and tender pumpkin bread enhanced with sour cream for richness, featuring warm pumpkin pie spices and pumpkin puree for perfect autumn flavors.

Ingredients

Scale
  • 450 grams pumpkin puree (1 can)
  • 120 grams sour cream (room temperature)
  • 112 grams oil
  • 2 large eggs (room temperature)
  • 2 teaspoons vanilla extract
  • 2 tablespoons 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

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.

Notes

Use pumpkin puree, not pumpkin pie filling, which may contain added sugars or spices., Weigh flour for best accuracy; scoop gently and level off if not using a scale., Keep pumpkin bread in an airtight container at room temperature up to 5 days., Freeze sliced bread wrapped tightly in plastic wrap and then airtight container for up to 3 months.

Nutrition

Find it online: https://cookingcrumbs.com/moist-sour-cream-pumpkin-bread/