Can you make this bread ahead of time?

Absolutely. Honestly, I kind of prefer it the next day. The flavors settle in, the top gets that perfect little bit of chew, and it slices cleaner. I usually just let it cool, wrap it in foil, and leave it on the counter overnight. Still soft in the morning.

Yep, I’ve frozen full loaves and even half-loaves when I know I’ll want a slice later. Just let it cool completely, then wrap it in plastic wrap and foil. Toss it in the freezer. When you're ready, thaw it on the counter. You can warm it up in the oven too, but honestly, sometimes I just eat a cold slice straight from the fridge. Still delicious.

Is sour cream pumpkin bread supposed to be that moist?

Yes, 100%. It’s not underbaked, it’s just soft and rich. That’s what the sour cream and pumpkin do. If it’s too wet or sunken in the middle, it might’ve needed a few more minutes in the oven. I usually check it with a toothpick around the hour mark, and then I just trust my gut (and my nose).

What if I don’t have sour cream?

I’ve been there. I’ve tried plain yogurt. It works , but it’s not the same. The bread turns out fine, but it’s missing that little something. If I’m being honest, I always regret not waiting until I have sour cream. It’s kind of the whole point.

Sour Cream Pumpkin Bread – 5-Star Fall Favorite You’ll Crave

Name: Sour Cream Pumpkin Bread
Prep time: 10 min
Cook time: 1 h 5 min
Total time: 1 h 15 min
Yield: 2 loaves
Cuisine: American
Ingredients: 1 cup (2 sticks) butter, softened; 2 cups sugar; 2 large eggs; 1 (15 oz) can pumpkin puree; ½ cup sour cream; 2 cups all-purpose flour; 1 tsp baking soda; ½ tsp baking powder; ½ tsp salt; 1 tsp ground cloves; 1 tsp cinnamon; ½ tsp nutmeg

Description

This sour cream pumpkin bread is soft, warmly spiced, and simple to make. With just the right sweetness and a tender crumb, it’s the cozy loaf you’ll want all fall.

Ingredients

Scale

1 cup (2 sticks) butter, softened
2 cups sugar
2 large eggs
1 (15 oz) can pumpkin puree
½ cup sour cream
2 cups all-purpose flour
1 tsp baking soda
½ tsp baking powder
½ tsp salt
1 tsp ground cloves
1 tsp cinnamon
½ tsp nutmeg

Instructions

1. Preheat oven to 325°F. Grease and flour two 9×5 loaf pans.

2. In a large bowl, cream butter and sugar until light.

3. Add eggs one at a time, mixing after each.

4. Mix in pumpkin puree and sour cream until smooth.

5. Add flour, baking soda, baking powder, salt, and spices. Stir until just combined.

6. Divide batter evenly between pans and smooth the tops.

7. Bake 65–75 minutes, until a toothpick comes out clean.

8. Let cool in pans for 10 minutes, then remove to cool completely on a rack.

Notes

You can add chocolate chips or chopped nuts for extra texture.
Store covered at room temperature up to 3 days, or freeze for longer storage.

Prep Time: 10 mins
Cook Time: 65 mins
Category: Bread
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 22g
Sodium: 200mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 1g
Protein: 4g
Cholesterol: 55mg

Keywords: sour cream pumpkin bread, pumpkin loaf, fall baking