Moist Sour Cream Pumpkin Bread

This moist sour cream pumpkin bread is a favorite recipe for Fall! Sour cream makes it extra rich and moist, while the pumpkin puree and pumpkin pie spice load the batter with warm Fall flavors.

Fall is in the air, and you know what that means? Pumpkin everything! This sour cream pumpkin bread is extra delicious, moist, and fluffy because of the sour cream. Sour cream adds fat, making the pumpkin bread soft yet dense while adding more flavor.

Why You'll Love This Recipe

• Easy pumpkin bread recipe- You don't need an electric mixer or stand mixer to make this homemade pumpkin bread! Everything is mixed by hand in one bowl, making it a perfect recipe for beginner bakers.
• Uses a whole can of pumpkin puree- You won't have any leftover pumpkin puree! We need a whole 14-ounce can to make the loaf super moist with tons of pumpkin flavor.
• Perfect for the Fall season- Bring it to Halloween parties, Fall picnics, or even Thanksgiving dinner. It's also delicious served at breakfast with a warm cup of coffee.

You might also like chewy pumpkin cookies, pumpkin biscotti, pumpkin cream cheese swirl muffins, and pumpkin cheesecake!

Key Ingredients

• Pumpkin puree- Use real canned pumpkin puree, not pumpkin pie filling! Look for 100% pure pumpkin puree with no extra sweeteners or spices- the only ingredient should be pumpkin. I don't recommend homemade pumpkin puree because it's too watery.
• Sour cream- Sour cream is one of my favorite ingredients! It adds moisture and richness, just like in these banana muffins with sour cream. Make sure to use full-fat sour cream for the best flavor.
• Oil- I like making quick breads with oil instead of butter because it makes it extra moist! You can use canola or vegetable oil.
• Apple cider vinegar- This is my secret ingredient that helps tenderize the gluten and is key for making a tender, soft pumpkin loaf.
• All purpose flour- Measure it with a food scale for the most accuracy. Over-measuring the flour will make your pumpkin bread dry. If you don't have a scale, fluff up the flour and gently spoon it into your measuring cup. Then swipe off the excess with the back of a knife. Don't pack it into the cup because you'll have way too much!
• Baking powder and baking soda- If your leaveners are expired, the pumpkin bread won't rise. Make sure to check the date before you use them!
• Pumpkin pie spice- This is a mixture of spices, typically containing ground cinnamon, ginger, nutmeg, cloves, and allspice. You can find pre-made pumpkin spice at the grocery store, or you can make your own!

For the full list of ingredients and quantities, see the recipe card at the bottom of this post.

Step by Step Instructions

Step 1: Whisk the pumpkin puree, sour cream, oil, eggs, vanilla extract, and apple cider vinegar in a large bowl.

Step 2: Fold the all purpose flour, sugar, baking powder, baking soda, salt, and pumpkin spice into the wet ingredients.

Step 3: Pour the batter into a 9X5-inch loaf pan lined with parchment paper and bake until the top is set and a topic inserted in the center comes out with a few moist crumbs attached. The batter is wet and thick, so it will take longer to bake than you think (about 1 hour).

Step 4: Let the pumpkin bread cool in the pan for 10 minutes, then transfer to wire rack and cool completely. Once it's cool, slice and serve!

Variations

• Add chocolate and dried fruit- Make the pumpkin loaf a little sweet by adding ½ cup of chocolate chips, mini chocolate chips, or dried cranberries.
• Add crunch- Add some crunch by topping the bread with pumpkin seeds, chopped nuts (for pumpkin nut bread), or a streusel topping.
• Add cream cheese frosting- Pumpkin bread with cream cheese frosting is just next level! Spread classic cream cheese frosting or pumpkin cream cheese frosting on top for extra sweetness and tang.

Tips and Tricks

• Use room temperature ingredients. Make sure the sour cream and eggs are at room temperature before you start baking. Room temperature ingredients incorporate more smoothly and create an even batter that bakes up perfectly. Pull them out of the fridge 1-2 hours in advance.
• Don't overmix the batter. Fold the dry ingredients just until the dry streaks of flour disappear into the batter. If you overmix, too much gluten will develop and make your bread gummy.
• Cover with foil. If you notice the top of your pumpkin bread is browning too soon in the oven, loosely cover it with aluminum foil.

Storage Tips

Store the sour cream pumpkin bread in an airtight container at room temperature for up to 5 days.

Frequently Asked Questions

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