Sour Cream Pumpkin Bread
This delicious sour cream pumpkin bread is an easy, must-make recipe for Fall! The sour cream makes it extra rich and moist, while the pumpkin puree and pumpkin pie spice load the batter with flavor.
Equipment
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Ingredients
- 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
Instructions
- Preheat the oven to 350°F/180°C, line a loaf pan with parchment paper, and set aside.
- Add pumpkin puree, sour cream, oil, eggs, vanilla, and apple cider vinegar to a large mixing bowl. Whisk until well combined.450 grams pumpkin puree, 120 grams sour cream, 112 grams oil, 2 large eggs, 2 teaspoon vanilla extract, 2 tablespoon apple cider vinegar
- Fold flour, sugar, baking powder, baking soda, salt, and pumpkin spice into the wet ingredients with a rubber spatula until no dry streaks remain.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
- Pour the batter into the prepared pan. Sprinkle with coarse sugar if desired and bake for 55-65 minutes or until a toothpick inserted in the center comes out clean.
- Let the pumpkin bread cool in the pan for 20 minutes, then transfer to a wire cooling rack. Allow to cool completely, slice, and enjoy.
Video
Notes
Use pumpkin puree, not pumpkin pie filling. Make sure the only ingredient is pumpkin.
Use a kitchen scale to weigh the flour in grams for the best results. If you don't have a scale, fluff up the flour in the bag before scooping into your measuring cup.
Storage: Store in an airtight container at room temperature for up to 5 days. It'll last a few days longer in the refrigerator but may dry out.
Freezing: Let the pumpkin bread cool completely and wrap each slice tightly in plastic wrap. Place wrapped pieces in an airtight container and freeze for up to 3 months.
Nutrition
Serving: 1sliceCalories: 331.7kcalCarbohydrates: 46.1gProtein: 4.4gFat: 14.9gSaturated Fat: 2.5gPolyunsaturated Fat: 3.5gMonounsaturated Fat: 8gTrans Fat: 0.05gCholesterol: 39.8mgSodium: 382.9mgPotassium: 153.4mgFiber: 2gSugar: 25.1gVitamin A: 7127.2IUVitamin C: 2.1mgCalcium: 48.9mgIron: 2.1mg
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