Best 7 Sour Cream Pumpkin Bread Recipes

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Sour cream pumpkin bread is a moist and flavorful treat that is perfect for fall gatherings. With its rich, creamy texture and hints of pumpkin spice, this bread is sure to be a hit with everyone who tries it. Whether you're looking for a quick and easy recipe or something more elaborate, there's a sour cream pumpkin bread recipe out there for you. So grab your ingredients and preheat your oven, because it's time to bake up some delicious sour cream pumpkin bread!

Check out the recipes below so you can choose the best recipe for yourself!

SOUR CREAM PUMPKIN BREAD



Sour Cream Pumpkin Bread image

I used to make this for a Bread and Breakfast Inn in Highlands, N.C. This is a variation on my Sour Cream Banana Bread, which turned out to be a duplicate recipe here on Zaar. So, in loving memory of my dear banana bread, here is one of the variations! You will love this! You may use flavored yogurt to kick this up a notch! Try vanilla! This also makes a great gift!

Provided by Sharon123

Categories     Quick Breads

Time 1h10m

Yield 1 loaf, 8 serving(s)

Number Of Ingredients 11

1/2 cup butter (or margarine)
1 cup sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup pumpkin puree
1/2 cup sour cream or 1/2 cup plain yogurt
1 teaspoon cinnamon
1/2 teaspoon nutmeg

Steps:

  • Cream the butter and sugar together. Stir in the eggs and vanilla. Stir flour, baking soda, and salt together and add to the butter and sugar. Add the pumpkin, sour cream, cinnamon and nutmeg. Stir.
  • Bake in a greased loaf pan at 350*F. for 1 hour. If using mini loaf pans, bake for about 45 minutes. This makes 3 mini loaves for me.
  • Variation:.
  • Substitute banana for the pumpkin, add 1/2 cup nuts, if desired, and leave out the cinnamon and nutmeg.
  • You may also substitute applesauce for the pumpkin, adding apple pie spice. Have fun!

PUMPKIN BREAD



Pumpkin Bread image

Moist and tender, delicately flavored with pumpkin and cinnamon, this humble loaf needs no bells and whistles. If you want to go big, throw in more spices, like nutmeg and cloves, a hearty handful of chopped bittersweet chocolate or a tablespoon of orange zest. Stir in some chopped walnuts or pecans for added crunch, or scatter some pepitas or crushed gingersnaps over the top. My favorite adornment is a simple cream cheese glaze. Mix together four ounces of cream cheese, a couple tablespoons of warm milk, a tablespoon of confectioners' sugar and a pinch of salt. Drizzle it over the cooled loaf.

Provided by Samantha Seneviratne

Categories     snack, breads, cakes, quick breads, dessert, side dish

Time 2h

Yield 1 loaf (about 10 servings)

Number Of Ingredients 12

1/2 cup/120 milliliters vegetable oil, plus more for greasing the pan
2 1/4 cups/285 grams all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
3/4 teaspoon kosher salt
1/2 teaspoon baking soda
1 (15-ounce) can ((about 2 cups) pumpkin purée
1 cup/200 grams granulated sugar
3/4 cup/165 grams packed light or dark brown sugar
2 large eggs
1/4 cup/60 milliliters full-fat sour cream or plain yogurt
1 1/2 teaspoons pure vanilla extract

Steps:

  • Heat the oven to 350 degrees. Oil a 8 1/2- or 9-inch loaf pan; line with parchment, leaving a 2-inch overhang on two sides.
  • In a medium bowl, whisk together the flour, baking powder, cinnamon, salt and baking soda. In a large bowl, whisk together the vegetable oil, pumpkin purée, granulated sugar, brown sugar, eggs, sour cream and vanilla. Fold the dry ingredients into the wet ingredients until fully combined. Transfer the batter to the prepared pan and smooth into an even layer.
  • Bake until the loaf is puffed and set, and a skewer inserted into the center comes out with moist crumbs attached, 60 to 75 minutes. Transfer the bread, in the pan, to a rack to cool for 20 minutes. Use a paring knife to cut the two exposed sides of bread away from the pan, then use the parchment to transfer the cake to the rack. Let cool completely.

SOUR CREAM PUMPKIN BUNDT® CAKE



Sour Cream Pumpkin Bundt® Cake image

This is a lovely moist pumpkin cake that reminds me almost more of a pumpkin loaf than cake. It's not overly sweet at all, but if you want to amp up the sweetness you could certainly increase the sugar or add a lovely glaze at the end, or serve with whipped cream! It's the perfect slice of cake alongside a cup of tea, or call it breakfast bread!

Provided by Rebekah Rose Hills

Time 1h25m

Yield 12

Number Of Ingredients 12

baking spray
½ cup butter, softened
½ cup margarine, softened
2 cups white sugar
4 large eggs, at room temperature
1 cup sour cream
1 cup canned pumpkin
2 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons ground cinnamon
2 teaspoons baking soda
1 teaspoon salt

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Generously spray a 9- or 12-cup fluted tube pan (such as Bundt®) with baking spray.
  • Cream together sugar, butter, and margarine until light and fluffy, scraping down the bottom and sides as needed, about 2 minutes. Add eggs on medium speed, 1 at a time, until well blended. Mix in sour cream, canned pumpkin, and vanilla on medium to high speed just until well blended.
  • Whisk flour, cinnamon, baking soda, and salt together in a separate bowl until blended.
  • Add dry ingredients to the wet ingredients; stir only until just combined. Scrape down the sides and bottom and finish blending everything together by hand with a spatula. Scrape cake batter into the prepared pan and smooth gently with a spatula.
  • Bake in the preheated oven until a skewer inserted into the center of the cake comes out clean, 50 to 55 minutes.
  • Remove from the oven and allow cake to rest for about 15 minutes before carefully inverting onto a cooling rack. Allow to finish cooling before slicing and serving.

Nutrition Facts : Calories 452.7 calories, Carbohydrate 60.4 g, Cholesterol 90.8 mg, Fat 21.2 g, Fiber 1.7 g, Protein 6.3 g, SaturatedFat 9.3 g, Sodium 629.1 mg, Sugar 34.4 g

PUMPKIN SWIRL BREAD



Pumpkin Swirl Bread image

This combination of pumpkin, nuts and dates makes a delicious, golden pumpkin cream cheese bread. The surprise inside-a rich creamy swirl-is like a luscious layer of cheesecake in each slice. -Cindy May, Troy, Michigan

Provided by Taste of Home

Categories     Breakfast     Brunch     Desserts

Time 1h30m

Yield 3 loaves (16 slices each).

Number Of Ingredients 27

CREAM CHEESE FILLING:
2 packages (8 ounces each) cream cheese, softened
1/4 cup sugar
1 large egg
1 tablespoon whole milk
PUMPKIN BREAD:
3 cups sugar
1 can (15 ounces) solid-pack pumpkin
4 large eggs
1 cup canola oil
1 cup water
4 cups all-purpose flour
4 teaspoons pumpkin pie spice
2 teaspoons baking soda
1-1/2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 cup chopped walnuts
1 cup raisins
1/2 cup chopped dates
OPTIONAL TOPPINGS:
1 cup confectioners' sugar
1/4 teaspoon vanilla extract
2 to 3 tablespoons 2% milk
Additional chopped walnuts

Steps:

  • Preheat oven to 350°. Grease and flour three 8x4-in. loaf pans. In a small bowl, beat filling ingredients until smooth., In a large bowl, beat sugar, pumpkin, eggs, oil and water until well blended. In another bowl, whisk flour, pie spice, soda, cinnamon, salt, baking powder, nutmeg and cloves; gradually beat into pumpkin mixture. Stir in walnuts, raisins and dates., Pour half of the batter into prepared pans, dividing evenly. Spoon filling over batter. Cover filling completely with remaining batter., Bake until a toothpick inserted in bread portion comes out clean, 65-70 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely. Wrap in foil; refrigerate until serving., Just before serving, if desired, in a small bowl, mix confectioners' sugar, vanilla and enough milk to reach a drizzling consistency. Drizzle over bread; sprinkle with walnuts.

Nutrition Facts : Calories 189 calories, Fat 8g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 132mg sodium, Carbohydrate 27g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.

LIGHTENED-UP SOUR CREAM PUMPKIN BREAD



Lightened-Up Sour Cream Pumpkin Bread image

A lighter version of an old favorite, I sprinkle the top before baking with a turbinado sugar (Sugar in the Raw) for a nice crunchy topping. Makes 2 loaves. I use glass bread pans, I have found metal bread pans darken the outside of the bread too quickly. Optional - add a cup of chocolate chips for a real treat.

Provided by muddydog

Categories     Quick Breads

Time 1h35m

Yield 24 slices, 24 serving(s)

Number Of Ingredients 14

1 (15 ounce) can pumpkin
1 1/2 cups sugar
1 1/2 cups Splenda sugar substitute
1 cup light sour cream
1/2 cup vegetable oil
1/2 cup unsweetened applesauce
1 teaspoon vanilla
3 1/3 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon pumpkin pie spice
1 pinch salt
1 cup semi-sweet chocolate chips
2 tablespoons turbinado sugar

Steps:

  • Preheat oven to 325.
  • Grease 2 glass bread pans.
  • Sift all dry ingredients together.
  • Add wet ingredients & mix until moistened, do not over do it!
  • Fold in chocolate chips (optional).
  • Divide between prepared bread pans.
  • Sprinkle each pan with 1 Tbs turbinado sugar before baking.
  • Bake 1 hour.

Nutrition Facts : Calories 218.7, Fat 7.9, SaturatedFat 2.5, Cholesterol 3.4, Sodium 119.7, Carbohydrate 36.1, Fiber 1.1, Sugar 20, Protein 2.6

SOUR CREAM PUMPKIN BUNDT CAKE



Sour Cream Pumpkin Bundt Cake image

An easy pumpkin Bundt® cake with a brown sugar swirl. The cake is great on its own, but a simple vanilla or cream cheese glaze would be a welcome addition.

Provided by Kim

Time 1h45m

Yield 12

Number Of Ingredients 13

¾ cup firmly packed dark brown sugar
2 tablespoons unsalted butter, softened
3 ½ teaspoons pumpkin pie spice, divided
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
¾ teaspoon salt
1 ½ cups white sugar
¾ cup unsalted butter, softened
4 large eggs, at room temperature
2 cups canned pumpkin puree
1 cup sour cream, at room temperature
2 teaspoons vanilla extract

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-cup fluted tube pan, such as Bundt®.
  • Mix together brown sugar, 2 tablespoons butter, and 1 teaspoon pumpkin pie spice in a small bowl until mixture resembles wet sand. Set aside.
  • Whisk together flour, remaining 2 1/2 teaspoons pumpkin pie spice, baking powder, baking soda, and salt until thoroughly combined in a second bowl.
  • Cream white sugar and 3/4 cup butter until light and fluffy in a third, large bowl. Beat in eggs, 1 at a time, mixing well after each addition. Mix in pumpkin, sour cream, and vanilla until thoroughly combined. Add flour mixture in 3 additions, beating after each addition until just combined and taking care not to overmix.
  • Pour 1/2 of the batter into the prepared pan. Sprinkle brown sugar mixture evenly over batter. Pour in remaining batter and smooth into an even layer.
  • Place pan into the preheated oven and bake until a bamboo skewer inserted into the center of the cake comes out with a few moist crumbs, about 60 minutes. Allow cake to cool in pan 30 minutes before gently running a knife around the edges to loosen, and remove to a wire rack to cool completely.

Nutrition Facts : Calories 464.4 calories, Carbohydrate 67.2 g, Cholesterol 106 mg, Fat 19.6 g, Fiber 2.1 g, Protein 6.6 g, SaturatedFat 11.7 g, Sodium 470 mg, Sugar 40 g

SOUR CREAM PUMPKIN CAKE



Sour Cream Pumpkin Cake image

The nicely spiced streusel in the center of this cake is a marvelous surprise and complement to the cinnamony pumpkin cake. It's delicious for breakfast or dessert. -Elaine Holmberg, Norfolk, Nebraska

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 12 servings.

Number Of Ingredients 18

2/3 cup packed brown sugar
1-1/4 teaspoons ground cinnamon
1/4 teaspoon ground allspice
2-1/2 teaspoons cold butter
BATTER:
1 cup butter, softened
2 cups sugar
4 large eggs, room temperature
1 cup sour cream
1 cup canned pumpkin
2 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons ground cinnamon
2 teaspoons baking soda
1 teaspoon salt
GLAZE:
1-1/2 cups confectioners' sugar
2 tablespoons orange juice

Steps:

  • In a small bowl, combine the brown sugar, cinnamon and allspice. Cut in butter until crumbly; set aside., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in the sour cream, pumpkin and vanilla. Combine the flour, cinnamon, baking soda and salt; gradually add to creamed mixture., Pour half of the batter into a greased 10-in. fluted tube pan. Sprinkle with reserved crumb mixture; top with remaining batter. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean., Cool for 10 minutes before removing from pan to a wire rack to cool completely. Combine glaze ingredients; drizzle over cooled cake.

Nutrition Facts : Calories 564 calories, Fat 21g fat (13g saturated fat), Cholesterol 126mg cholesterol, Sodium 556mg sodium, Carbohydrate 87g carbohydrate (61g sugars, Fiber 2g fiber), Protein 7g protein.

Tips:

  • Choose the right pumpkin: Sugar pie pumpkins are the best choice for pumpkin bread, as they have a sweet, moist flesh. If you can't find sugar pie pumpkins, you can substitute butternut squash or kabocha squash.
  • Roast the pumpkin: Roasting the pumpkin intensifies its flavor and makes it easier to puree. You can roast the pumpkin in the oven or in the microwave.
  • Use fresh sour cream: Fresh sour cream will give your pumpkin bread a rich, tangy flavor. If you don't have fresh sour cream, you can substitute plain yogurt or buttermilk.
  • Don't overmix the batter: Overmixing the batter will make the pumpkin bread tough. Mix the ingredients just until they are combined.
  • Bake the pumpkin bread until a toothpick inserted into the center comes out clean: This usually takes about 50-60 minutes.

Conclusion:

Sour cream pumpkin bread is a delicious and easy-to-make fall treat. It's perfect for breakfast, lunch, or a snack. You can also freeze sour cream pumpkin bread for later. To freeze the pumpkin bread, wrap it tightly in plastic wrap and then place it in a freezer bag. The bread will keep in the freezer for up to 3 months.

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