Can I substitute the sour cream with something else?

Yes! If you're looking for a dairy-free alternative, you can substitute sour cream with Greek yogurt. It will still provide the tangy flavor and moisture that the bread needs. You could also use a dairy-free sour cream or coconut yogurt.

Can I use canned pumpkin puree for this recipe?

Absolutely! Canned pumpkin puree is the perfect choice for this recipe. It’s convenient, has a consistent texture, and ensures your bread has the right pumpkin flavor. Just make sure to use 100% pure pumpkin puree, not pumpkin pie filling, which contains added sugars and spices.

How long can I store Sour Cream Pumpkin Bread?

If stored properly, Sour Cream Pumpkin Bread can last for up to 4 days at room temperature. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. You can thaw it overnight in the refrigerator before serving.

Sour Cream Pumpkin Bread

Description

This Sour Cream Pumpkin Bread is the perfect fall treat with a deliciously moist texture, spiced just right with cinnamon, nutmeg, and cloves. The sour cream adds extra moisture, making each slice soft and flavorful, while the pumpkin provides that signature autumn flavor. Easy to make and perfect for any occasion, whether you’re enjoying it as a snack or serving it at a family gathering.

Ingredients

Scale

2 cubes of butter, softened (1 cup)
2 cups sugar
2 eggs
1 15 oz. can pumpkin puree
½ cup sour cream
2 cups flour
½ tsp. salt
½ tsp. baking powder
1 tsp. baking soda
1 tsp. ground cloves
1 tsp. cinnamon
½ tsp. nutmeg

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Instructions

Preheat your oven to 325°F (165°C). Grease and flour two 9×5 loaf pans.
In a large mixing bowl, cream together the butter and sugar until light and fluffy.
Add the eggs, one at a time, mixing well after each addition.
Stir in the pumpkin puree and sour cream until smooth and well combined.
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
Gradually add the dry ingredients to the wet mixture, mixing on low speed until incorporated.
Divide the batter evenly between the prepared loaf pans.
Bake for 65 to 75 minutes, or until a toothpick inserted into the center comes out clean.
Cool in the pan for about 10 minutes, then transfer to a cooling rack to cool completely.

Notes

If the top of the bread browns too quickly, cover it loosely with foil to prevent burning.
For a richer texture, you can add a bit more sour cream.
Wrap the bread tightly in plastic wrap to store it for up to 4 days at room temperature.
If you want to freeze the bread, wrap it well in cellophane after it cools completely and store it in the freezer for up to 3 months.

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

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 27g
Sodium: 200mg
Fat: 16g
Saturated Fat: 10g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 1g
Protein: 3g
Cholesterol: 55mg