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Sour Cream Pumpkin Bread

One-Bowl Sour Cream Pumpkin Bread Recipe

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Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Servings: 10 servings
Calories: 339
Ingredients Method Notes

Ingredients
  

  • 1 3/4 cups all-purpose flour
  • 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
  • 2 large eggs
  • 1 cup canned pumpkin puree
  • 1/2 cup full-fat sour cream
  • 1 tsp vanilla extract

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line the bottom with parchment if you like.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
  3. In another bowl, whisk the granulated sugar, brown sugar, oil, eggs, pumpkin puree, sour cream, and vanilla until smooth.
  4. 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.
  5. 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.
  6. Cool in the pan on a wire rack for 15 minutes, then turn out and cool completely. Slice with a serrated knife and serve.

Notes

Spoon and level the flour when measuring, scooping directly can pack in too much and make the bread dry.