Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can absolutely use fresh pumpkin puree in place of canned. To do so, simply roast or steam the pumpkin, then puree it until smooth. Make sure to drain any excess water to avoid making the bread too moist.

How do I store Sour Cream Pumpkin Bread?

Store Sour Cream Pumpkin Bread in an airtight container at room temperature for up to 3-4 days. If you need to keep it for a longer period, you can freeze it. Wrap the bread tightly in plastic wrap or foil and place it in a freezer-safe bag for up to three months. Thaw before serving.

Can I make this recipe gluten-free?

Yes, you can make this recipe gluten-free by swapping the all-purpose flour for a gluten-free flour blend. Make sure the blend you use includes xanthan gum or another binding agent to help the bread hold together.

Can I add nuts or chocolate chips to this recipe?

Absolutely! You can add 1/2 to 1 cup of chopped nuts (like walnuts or pecans) or chocolate chips to the batter. Stir them in gently after combining the wet and dry ingredients for added texture and flavor.

Sour Cream Pumpkin Bread – Easy & Delicious Fall Recipe

Name: Sour Cream Pumpkin Bread
Prep time: 15 min
Cook time: PT-487084H23M48S
Total time: 1 h 30 min
Cuisine: American
Ingredients: 2 cubes of butter, softened (1 cup); 2 cups sugar; 2 eggs; 1 15 oz. can pumpkin puree; 1/2 cup sour cream; 2 cups flour; 1/2 tsp. salt; 1/2 tsp. baking powder; 1 tsp. baking soda; 1 tsp. ground cloves; 1 tsp. cinnamon; 1/2 tsp. nutmeg

Description

This Sour Cream Pumpkin Bread is a moist, flavorful, and easy-to-make treat, perfect for the fall season. It’s loaded with pumpkin and warm spices, offering a rich, comforting flavor with each bite. The addition of sour cream ensures the bread stays soft and tender, making it a family favorite that you can bake ahead and enjoy for days.

Ingredients

Scale

2 cubes of butter, softened (1 cup)
2 cups sugar
2 eggs
1 15 oz. can pumpkin puree
1/2 cup sour cream
2 cups flour
1/2 tsp. salt
1/2 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cloves
1 tsp. cinnamon
1/2 tsp. nutmeg

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Instructions

Preheat the oven to 325°F (165°C). Grease and flour two 9×5-inch loaf pans.
Cream the softened butter and sugar in a large mixing bowl until light and fluffy. Add eggs one at a time and beat well.
Mix in the pumpkin puree and sour cream until fully incorporated.
In a separate bowl, whisk together flour, baking powder, baking soda, salt, cloves, cinnamon, and nutmeg.
Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
Pour the batter evenly into the prepared pans and bake for 65-75 minutes, or until a toothpick inserted comes out clean.
Let the bread cool in the pan for about 10 minutes before removing it from the pan and transferring it to a wire rack to cool completely.

Notes

If you prefer, you can add 1/2 to 1 cup of chopped nuts or chocolate chips for added texture and flavor.
To prevent over-browning, cover the top with foil halfway through baking if needed.
The bread can be frozen after cooling completely. Wrap it tightly in plastic wrap and store in the freezer for up to three months.
Store any leftover bread in an airtight container at room temperature for 3-4 days.

Prep Time: 15 minutes
Cook Time: 65-75 minutes
Category: Dessert, Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12 of a loaf)
Calories: 320
Sugar: 28g
Sodium: 180mg
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 2g
Protein: 3g
Cholesterol: 50mg