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Sour Cream Pumpkin Bread

Sour cream pumpkin bread with a cinnamon sugar crust for a moist, tender golden crumb. This loaf combines pumpkin puree with sour cream for richness and bakes until a toothpick comes out clean.
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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: 320
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 and pumpkin
  • 1 can (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
  • 1 tsp vanilla extract
Cinnamon sugar topping
  • 2 tbsp sugar
  • 1 tsp cinnamon

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Preheat and prepare the pan
  1. Preheat oven to 350F and grease a 9x5 loaf pan with a light coat to prevent sticking.
Mix the dry ingredients
  1. In a mixing bowl, whisk together all-purpose flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt until evenly combined.
Mix 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 and glossy.
Combine and fill the pan
  1. Fold the dry mixture into the wet mixture just until combined, then pour the batter into the prepared loaf pan.
Add the topping
  1. Sprinkle the cinnamon sugar topping over the top of the batter in an even layer.
Bake
  1. Bake at 350F for 60-65 minutes, until a toothpick inserted in the center comes out clean.
Cool
  1. Cool the loaf in the pan for 15 minutes, then remove and let it finish cooling before slicing.

Notes

For the best crumb, don’t overmix after folding—stop as soon as no dry streaks remain. Store tightly wrapped at room temperature for up to 3 days or refrigerate up to 5 days; freeze sliced or whole for up to 2 months. For a lighter option, substitute low-fat sour cream (not fat-free) to slightly reduce richness while keeping moisture.