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Sour Cream Pumpkin Bread

Sour cream pumpkin bread with a cinnamon-sugar crust and a tender, moist golden crumb. Made by whisking wet ingredients smooth, then baking until a toothpick comes out clean.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1.75 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.5 tsp salt
Wet ingredients
  • 15 oz pumpkin puree
  • 0.75 cup granulated sugar
  • 0.5 cup brown sugar, packed
  • 0.5 cup vegetable oil
  • 2 eggs
  • 1 cup full-fat sour cream Use full-fat sour cream for the richest, most tender crumb.
  • 1 tsp vanilla extract
Cinnamon sugar topping
  • 2 tbsp sugar
  • 1 tsp cinnamon

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Preheat and prepare the pan
  1. Preheat the oven to 350F, then grease a 9x5 loaf pan.
Mix dry ingredients
  1. Whisk together all-purpose flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt in a bowl.
Mix wet ingredients
  1. Whisk pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, full-fat sour cream, and vanilla extract until smooth.
Combine
  1. Fold the dry mixture into the wet mixture just until combined, then pour the batter into the prepared loaf pan.
Top
  1. Sprinkle the cinnamon sugar topping over the batter.
Bake
  1. Bake for 60-65 minutes at 350F, until a toothpick comes out clean.
Cool
  1. Cool the loaf in the pan for 15 minutes, then remove to finish cooling.

Notes

For the best texture, mix wet ingredients until fully smooth and stop folding as soon as no dry streaks remain—overmixing can make the loaf tough. Store tightly wrapped at room temperature for 2 days or in the refrigerator for up to 5 days; freeze slices for up to 3 months. For a dairy-light swap, use plain Greek yogurt in place of sour cream for a similar tang and moisture.