Pumpkin Bread with Sour Cream
Sour cream is my secret weapon when making delicious quickbreads like this one. Pumpkin Bread with Sour Cream is moist, flavorful, not too sweet, and it’s loaded with goodness. A bit of chocolate adds sweetness, and it pairs nicely with the subtle pumpkin flavor. With a touch of maple syrup and black pepper – yes, pepper – this easy pumpkin bread is a favorite every fall!
With warm, seasonal spices like nutmeg, ginger, cloves, and cardamom, this Pumpkin Bread with Sour Cream is like autumn in a loaf pan. It’s a delicious no-fuss recipe that bakes up perfectly and, when sliced with a bit of butter on top, is fabulous.
Pumpkin Bread with Sour Cream
I love making pumpkin bread in the fall. It fills the house with such an amazing aroma while baking, and the flavors remind me of all my favorite pumpkin spice desserts.
Loaves like this are also perfect any time of the day. I love slices of Pumpkin Bread with Sour Cream toasted with a bit of butter for breakfast, but it’s also delicious with a cup of coffee in the afternoon.
It also freezes like a dream and is easily thawed if we have unexpected guests drop by or if I just need a quick bite to get me through the afternoon.
With a gorgeous color and flavor to match, this moist Pumpkin Bread with Sour Cream is my new favorite fall baked good. Try it; I bet it’ll be your new favorite, too!
Why I love this recipe
- With maple, cinnamon, ginger, nutmeg, and pumpkin, all the best fall flavors are in every bite!
- This hearty loaf is easy to make and you can freeze slices of it to enjoy later.
- It bakes up golden brown and delicious and is so hard to resist!
Gather these ingredients
- Pumpkin puree – Ensure it is pure pumpkin puree and not pumpkin pie filling.
- Eggs
- Vanilla extract – Pure or artificial vanilla is fine.
- Maple extract
- Butter
- White granulated sugar
- Maple syrup
- Sour cream
- Ground nutmeg
- Ground ginger
- Ground cloves
- Freshly ground black pepper
- Ground cardamom
- Ground cinnamon
- All-purpose flour
- Salt
- Baking powder
- Baking soda
- Semi-sweet bakers chocolate – Chopped.
Optional maple soak:
- Powdered sugar
- Milk
- Maple extract
How to make Pumpkin Bread with Sour Cream
- Preheat the oven to 350-F and grease a 9×5-inch loaf pan and line it with parchment paper. Set this aside.
- Add the pumpkin puree, eggs, extract, butter, white sugar, maple syrup, sour cream and spices to a large bowl and whisk to combine.
- Combine the flour, salt, baking powder and baking soda in another large bowl and whisk to combine.
- Add the dry ingredients to the wet ingredients and mix to combine (some streaks of flour are okay). Add the chocolate and mix until just combined.
- Pour the batter into the prepared loaf pan and bake for 60-70 minutes or until a cake tester inserted in the middle comes out clean and the top is golden brown and cracked.
- Make the maple soak by combining the powdered sugar, milk, and extract in a separate bowl.
- Remove the Pumpkin Bread with Sour Cream from the oven and drizzle with the maple soak and let sit for 5-10 minutes then transfer the loaf to a cooling rack to cool completely.
- Slice and enjoy!
Tips & substitutions
- Don’t overmix the batter. Mix until just combined and you don’t even need to use a mixer.
- Use pure pumpkin puree and not pumpkin pie filling.
- Baker’s chocolate is available in the baking section of your grocery store. Alternatively, you can use semi-sweet chocolate chunks.
- You can use vanilla extract in the soak if you don’t have maple extract.
- When adding the maple soak, avoid any clumps of chocolate so you don’t smear warm chocolate over the top of the loaf.
- Let the bread cool completely before slicing.
Serving suggestions
You don’t need anything other than a cup of tea with this amazing Pumpkin Bread with Sour Cream! I love serving it after a hearty dinner of Turkey Lasagna Soup or Butternut Squash Alfredo. It also works well on a Pumpkin Butter Dipping Board – just cut the slices into halves or even quarters.
Storage
Store leftover Pumpkin Bread with Sour Cream in an airtight container on the counter for 2-3 days. Alternatively, freeze the leftovers by wrapping them tightly in plastic wrap and then freezing for up to a month.
Check out these awesome pumpkin recipes while you’re here
Get the Recipe:
Pumpkin Bread with Sour Cream
Ingredients
- 15 oz can, 1 1/3 cup pumpkin purée
- 2 eggs
- 1 teaspoon vanilla extract
- 2 tsp maple extract
- ½ cup butter, melted and cooled
- ¾ c white sugar
- ⅓ cup Maple Syrup
- ⅓ cup sour cream
- ⅛ teaspoon nutmeg
- ⅛ tsp ground ginger
- ¼ teaspoon ground cloves
- ½ teaspoon fresh ground black pepper
- 1 teaspoon ground cardamom
- 2 teaspoons ground cinnamon
Dry Ingredients
- 2 cup all-purpose flour
- ¾ teaspoon salt
- 1 teaspoon baking powder
- ¼ tsp baking soda
- 4 oz semi sweet baker chocolate bar, chopped (or 1 c chocolate chunks)
Maple Soak (optional) :
- 3 tbsp powdered sugar
- 1 tsp milk
- ½ tsp maple extract, or sub vanilla
Instructions
- Heat the oven at 350°F
- Grease a 9 x 5 inch loaf tin and line it with parchment paper.
- To a large mixing bowl, add the puree, eggs, extracts, butter, white sugar, maple syrup, sour cream, and spices (nutmeg-cinnamon). Whisk to combine.
- In a separate bowl, whisk together the flour, slaw, baking powder, and baking soda.
- Add the dry ingredients into the wet and mix until just combined (with some flour streaks remaining) then add the chocolate and mix until just dispersed.
- Pour the batter into the loaf pan and bake for 60-70 minutes, or until a cake tester inserted into the middle comes out clean and the top is golden and cracked.
- optional: While the loaf bakes, make the soak: whisk together the powdered sugar, milk, and extract.
- Remove bread from the oven and allow to cool 10 minutes before drizzling or brushing on the maple soak (just be careful not to brush any exposed, melted chocolate. Let sit about 5-10 minutes more before transferring to a cooling rack to cool completely.
Notes
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
