One-Bowl Sour Cream Pumpkin Bread
This one-bowl sour cream pumpkin bread is incredibly moist and packed with warm spices. The sour cream gives it a tender crumb that stays soft for days, making it my go-to fall quick bread.
It comes together with about 10 minutes of mixing and fills the kitchen with the best smell while it bakes. No mixer needed, just a bowl and a whisk.
Why This Pumpkin Bread Stays So Moist
Most pumpkin breads dry out by day two. This one doesn’t, because the sour cream locks in moisture without making the loaf heavy. The crumb is soft and almost velvety, with a deep spice from cinnamon, nutmeg, and cloves.
It’s also forgiving. I’ve made it with different pumpkin brands and even whole wheat flour, and it always comes out well. The oil keeps it rich, and the brown sugar adds a hint of caramel that pairs perfectly with coffee.
The top bakes up with a crackly, slightly domed crust that’s my favorite part to slice into while it’s still warm.
Ingredients
- 1 3/4 cups all-purpose flour: spooned and leveled, not scooped
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/2 cup vegetable oil: any neutral oil works
- 2 large eggs, at room temperature
- 1 cup canned pumpkin puree: not pumpkin pie filling
- 1/2 cup full-fat sour cream
- 1 tsp vanilla extract
Variations / Substitutions
- Swap the sour cream for Greek yogurt: Full fat Greek yogurt works in a pinch, but the crumb won’t be quite as tender.
- Use white whole wheat flour: For a nuttier loaf; the texture will be a little denser.
- Make it dairy free: Replace the sour cream with a thick plant-based yogurt. The loaf will still be moist.
- Add chocolate chips or nuts: Fold in 1/2 cup semisweet chips or chopped pecans before baking.
- Use pumpkin pie spice: Replace the individual spices with 1 3/4 teaspoons pumpkin pie spice.
For a chocolate twist, try my Double Chocolate Pumpkin Bread.
How to Make One-Bowl Sour Cream Pumpkin Bread
Step 1: Whisk the Dry Ingredients
Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan. In a large bowl, whisk together the 1 3/4 cups flour, 1 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp salt, and the spices until evenly combined.
Whisking aerates the flour and disperses the leavening evenly, so you don’t get any stray baking soda pockets in the finished loaf.
Step 2: Mix the Wet Ingredients
In a separate bowl, whisk the 1 cup granulated sugar, 1/2 cup brown sugar, 1/2 cup oil, 2 eggs, 1 cup pumpkin puree, 1/2 cup sour cream, and 1 tsp vanilla until completely smooth. The mixture will look thick and glossy.
Make sure the eggs and sour cream are at room temperature so everything blends without curdling. If your sour cream is straight from the fridge, let the eggs sit in warm water for a few minutes to take the chill off.
Step 3: Combine the Batter and Bake
Pour the wet ingredients into the dry ingredients and stir with a spatula just until no flour streaks remain. A few small lumps are fine, overmixing makes the bread tough. Scrape the batter into the prepared pan and smooth the top.
Bake for about 65 minutes, until a toothpick inserted in the center comes out with a few moist crumbs attached. The crust should be deeply golden and crackled. If it’s browning too fast near the end, tent loosely with foil.
Step 4: Cool and Slice
Let the loaf cool in the pan on a wire rack for 15 minutes, then turn it out onto the rack to cool completely. Slicing while warm is tempting, but the crumb will be more set and easier to cut after it cools.
When you do slice, use a serrated knife and saw gently. The top crust crackles and the inside reveals an orange, fragrant crumb. Slice and serve warm, and the crumb will be amber and moist.
A Few Notes for the Best Loaf
- Line the bottom of the pan with parchment paper, leaving overhang on both sides to lift the loaf out easily.
- For an even moister loaf, wrap it tightly in plastic after it cools and let it sit overnight. The flavor deepens.
- If the top darkens too quickly, tent the pan with foil during the final 10 to 15 minutes of baking.
- To make muffins instead, divide the batter into a greased 12-cup muffin tin and bake at 350°F for 18 to 22 minutes.
The loaf is done when an instant-read thermometer reads 200°F to 205°F (93°C to 96°C). Bake times by pan:
| Pan | Size | Bake Time |
|---|---|---|
| Metal loaf pan | 9×5-inch | about 65 minutes |
| Glass loaf pan | 9×5-inch | about 70 minutes |
| Muffin tin | 12 standard cups | 18 to 22 minutes |
Keeping the Bread Fresh
Wrap the cooled bread tightly in plastic or store it in an airtight container at room temperature. It stays fresh and moist for up to 4 days.
To freeze, wrap the loaf in plastic then a layer of foil and freeze for up to 3 months. Thaw at room temperature, still wrapped, so it doesn’t dry out.
Frequently Asked Questions
Can I use fresh pumpkin puree instead of canned?
Yes, but it must be well-drained. Press the puree between paper towels to remove excess moisture so the loaf isn’t soggy.
Can I make this gluten free?
Yes. Swap in a good 1:1 gluten-free flour blend. The loaf will be a touch more crumbly but still delicious.
Why did my bread sink in the middle?
Usually from underbaking or opening the oven door too early. Wait at least 45 minutes before checking, and make sure the toothpick comes out with just moist crumbs.
Can I reduce the sugar?
You can. Reduce the granulated sugar to 3/4 cup and the brown sugar to 1/3 cup. The bread won’t be as sweet and may be slightly less tender.
One-Bowl Sour Cream Pumpkin Bread Recipe
Ingredients
Method
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line the bottom with parchment if you like.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- In another bowl, whisk the granulated sugar, brown sugar, oil, eggs, pumpkin puree, sour cream, and vanilla until smooth.
- Pour the wet ingredients into the dry ingredients and stir with a spatula just until no flour streaks remain. Do not overmix. Scrape the batter into the pan and smooth the top.
- Bake for about 65 minutes, until a toothpick inserted in the center comes out with a few moist crumbs. If the top browns too quickly, tent with foil for the final 15 minutes.
- Cool in the pan on a wire rack for 15 minutes, then turn out and cool completely. Slice with a serrated knife and serve.
