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Sour Cream Pumpkin Bread

Sour cream pumpkin bread with a tender, moist golden crumb and a cinnamon sugar topping. This loaf uses sour cream for richness and bakes until a toothpick comes out clean.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Sour cream pumpkin bread
  • 1.75 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.5 tsp salt
  • 1 can (15 oz) pumpkin puree
  • 0.75 cup granulated sugar
  • 0.5 cup brown sugar, packed
  • 0.5 cup vegetable oil
  • 2 eggs
  • 1 cup full-fat sour cream Full cup provides extra moisture and tenderness.
  • 1 tsp vanilla extract
  • 2 tbsp sugar Cinnamon sugar topping.
  • 1 tsp cinnamon Cinnamon sugar topping.

Equipment

  • 1 sheet pan

Method
 

Prep and mix dry ingredients
  1. Preheat oven to 350F and grease a 9x5 loaf pan.
  2. Whisk all-purpose flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt in a bowl.
Mix wet ingredients and combine
  1. Whisk pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, full-fat sour cream, and vanilla extract until smooth.
  2. Fold the dry mixture into the wet mixture until just combined, then pour into the prepared loaf pan.
Bake and cool
  1. Sprinkle cinnamon sugar over the top of the batter.
  2. Bake for 60-65 minutes at 350F, until a toothpick comes out clean.
  3. Cool for 15 minutes in the pan before removing.

Notes

Pro tip: for the most tender crumb, fold dry into wet just until no streaks remain—overmixing can make pumpkin bread tough. Store covered at room temperature up to 3 days or refrigerate up to 5 days; freeze slices up to 2 months. For a lighter option, use low-fat sour cream, but note the texture may be slightly less rich.