Sour Cream Pumpkin Bread

Last weekend marked the beginning of Fall (although, it doesn’t feel like Fall in Florida yet) so you know what that means. Pumpkin flavored goodies! A few of my all time favorites are pumpkin cake, pumpkin pie, pumpkin flavored coffee and last but not least, pumpkin bread.
Sour Cream Pumpkin Bread
Today I will be traveling to Lakeland to see some of my friends. I decided I wanted to make them some sweet treats and I made a list of what I would make: sugar coated pecanschocolate chip cookies (recipe to come), banana bread muffins (made with my sour cream banana bread recipe) and sour cream pumpkin bread. This pumpkin bread came out very moist and delicious! I am sure that my friends will love it. I hope you enjoy the recipe too!
Sour Cream Pumpkin Bread
 
Prep time
Cook time
Total time
 
Serves: 10 mini loaves
Ingredients
  • ½ C butter, room temp
  • ¾ C sugar
  • 2 eggs, room temp
  • 1 tsp vanilla
  • 1½ C all purpose flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 C pumpkin puree
  • ½ C sour cream
  • 1½ tsp pumpkin pie spice
Instructions
  1. Preheat oven to 350
  2. In a mixing bowl, cream together the sugar, butter, egg and vanilla
  3. In larger mixing bowl, combine the flour, baking soda, salt and pumpkin pie spice
  4. Gradually mix in the butter/egg mix
  5. Mix in the sour cream and pumpkin puree
  6. Pour into a greased mini loaf pan and bake for 20-25 minutes. If using a different sized baking dish, be sure to adjust your baking time accordingly.
Nutrition Information
Serving size: 1 mini loaf
 

Comments

  1. says

    I'm totally going to have to try this! I'm a banana bread fanatic and I'm always looking for new banana bread recipes to try! So thank you!

  2. says

    Thank you so much for linking up to the Pumpkin Patch Blog Hop! I've added this to my Pumpkin board on Pinterest :) I love pumpkin bread and I can't wait to try this!

  3. Kate says

    I needed to use some sour cream and pumpkin up and thanks to google, I found this recipe. I doubled it and used 1/2 butter and 1/2 coconut oil. It made 12 regular sized muffins, 3 mini loaves, and the rest ended up being about 3/4 of a regular sized loaf. My kids say this is the absolute best pumpkin bread they have ever tasted…and we make a pretty good pumpkin bread ;) Thank you for the recipe!

    • says

      Hi Kate,

      Thank you for stopping by to let me know you tried the recipe! I’m so happy you enjoyed it. I’ll have to try it with 1/2 butter and 1/2 coconut oil the next time I make it. :)

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  1. […] pumpkin and made two recipes.  Well, variations of two recipes:  pumpkin mac & cheese and pumpkin bread.  When I feel inspired, I don’t let the fact that I don’t have the complete list of […]

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