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Sour Cream Pumpkin Bread

Sour cream pumpkin bread with a cinnamon-sugar crust and a moist, tender golden crumb. Made by whisking wet ingredients smooth and baking until a toothpick tests clean for a classic loaf texture.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1.75 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.5 tsp salt
Wet ingredients
  • 15 oz pumpkin puree
  • 0.75 cup granulated sugar
  • 0.5 cup brown sugar packed
  • 0.5 cup vegetable oil
  • 2 eggs
  • 1 cup full-fat sour cream full-fat, for extra moisture
  • 1 tsp vanilla extract
Cinnamon sugar topping
  • 2 tbsp sugar
  • 1 tsp cinnamon

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Preheat and prep
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan so the loaf releases cleanly.
Whisk the dry ingredients
  1. Whisk all-purpose flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt until evenly combined.
Whisk the wet ingredients
  1. In a separate bowl, whisk pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, full-fat sour cream, and vanilla extract until smooth.
  2. Continue whisking just until the mixture looks glossy and uniform, since the sour cream helps create the tender crumb.
Combine and top
  1. Fold the dry ingredients into the wet mixture until just combined, then pour the batter into the prepared loaf pan.
  2. Sprinkle the cinnamon sugar topping evenly over the surface to form a lightly crisp top.
Bake and cool
  1. Bake for 60–65 minutes at 350°F, until a toothpick inserted in the center comes out clean.
  2. Cool in the pan for 15 minutes before removing so the loaf sets and slices neatly.

Notes

For best flavor, let the loaf cool completely before slicing so the crumb firms up; it will stay fresh in the fridge for up to 4 days and can be frozen for up to 3 months. If you want a lighter option, swap half the vegetable oil with unsweetened applesauce, but expect a slightly less moist crumb than full oil.