Pumpkin Bread with Sour Cream
Moist and filled with warm, fall spices, Pumpkin Bread with Sour Cream is sweet enough for dessert but it’s also perfect as a snack.
makes 1 loaf (6-8 slices)
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
Pumpkin bread can be made with so many different flavors and spices. Here, the pumpkin is enhanced with earthy chocolate and maple as well as sharp spices like ground ginger and black pepper (yes, you read the right). The batter bakes into a delicious, golden loaf that is then drizzled with a maple soak for extra flavor and a beautiful glossy shine on top (however, if you want to skip the glaze, the loaf will still be delicious).
Because Pumpkin puree has quite a bit of moisture in it, the loaf does bake for a while. Towards the end of baking, check with a cake tester to ensure it is done fully (baking time will vary slightly on your oven).
If you don’t have maple flavoring, just add 1-2 tsp of additional vanilla extract