Description
Tender Sour Cream Pumpkin Bread filled with pumpkin puree, butter, cinnamon, cloves, and nutmeg. This easy fall quick bread recipe makes two moist loaves for breakfast, dessert, sharing, or freezing.
Ingredients
Scale
- 1 cup butter, softened
- 2 cups granulated sugar
- 2 large eggs
- 1 15-ounce can pumpkin puree
- 1/2 cup sour cream
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cloves
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Butter or nonstick spray, for greasing pans
- All-purpose flour, for dusting pans
Instructions
- Preheat the oven to 325°F.
- Grease and flour two 9-by-5-inch loaf pans.
- Beat the softened butter and granulated sugar in a large bowl until light and creamy.
- Add the eggs one at a time, mixing well after each addition.
- Add the pumpkin puree and sour cream, then mix until evenly combined.
- In a separate bowl, stir together the flour, salt, baking powder, baking soda, cloves, cinnamon, and nutmeg.
- Add the dry ingredients to the wet ingredients and mix on low speed only until the flour disappears.
- Divide the batter evenly between the prepared loaf pans and smooth the tops.
- Bake for 65 to 75 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool the loaves in their pans for 10 minutes.
- Run a thin knife around the edges, turn the loaves onto a cooling rack, and cool completely before slicing.
Notes
- Use plain pumpkin puree rather than pumpkin pie filling.
- Measure the flour by spooning it into the measuring cup and leveling the top.
- Do not overmix the batter after adding the dry ingredients.
- Check each loaf separately because one pan may finish baking before the other.
- Cool the bread completely before wrapping, storing, or freezing.
- Store tightly wrapped at room temperature for up to 3 days.
- Refrigerate for up to 1 week or freeze for up to 3 months.
- Optional additions include up to 1 cup chopped pecans, walnuts, or semisweet chocolate chips.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 296
- Sugar: 26
- Sodium: 150
- Fat: 13
- Saturated Fat: 8
- Unsaturated Fat: 4
- Trans Fat: 0.5
- Carbohydrates: 42
- Fiber: 2
- Protein: 4
- Cholesterol: 58