Sour Cream Pumpkin Bread

Fall is noticeable all around and with it comes everything pumpkin. I love pretty much anything with pumpkin in it and this Sour Cream Pumpkin Bread is one of my top choices. I some of the time go somewhat insane with the pumpkin, however I have discovered that the vast majority of my family doesn’t appear to mind by any means. Indeed, they’ve appeared to grasp the pumpkin furor with me – particularly this pumpkin bread formula!

I love adding sharp cream to my bread plans since it tastes great as well as it will in general make the bread damp. This Sour Cream Pumpkin bread can be made early and solidified in the event that you like so you can haul it out sometime in the future, warm it up and appreciate a heavenly bit of bread whenever.

In the fall, this pumpkin bread formula has gotten one of our family top choices. Regardless of whether the children or amazing children have been out playing in leaves, just returned from a corn labyrinth, or are going to take off on Halloween night, Sour Cream Pumpkin Bread has been a custom to warm every one of us up and get us into the soul of the period.

Sour Cream Pumpkin Bread

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Recipe by sugar-n-spicegalsCourse: Bread, MealCuisine: AmericanDifficulty: Easy


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This Pumpkin Sour Cream Bread is moist and delicious. It is a perfect recipe to add to your fall collection.


  • 2 cubes of butter, softened (1 cup)

  • 2 cups sugar

  • 2 eggs

  • 1.15 can can pumpkin puree

  • 1/2 cup sour cream

  • 2 cups flour

  • 1/2 tsp salt

  • 1/2 tsp baking powder

  • 1 tsp baking soda

  • 1 tsp ground cloves

  • 1 tsp cinnamon

  • 1 tsp nutmeg


  • Preheat oven to 325 degrees.
  • Grease and flour 2 9 x 5 loaf pans. (Any loaf pan around that size will work just fine)
  • In a large bowl, cream together the butter and sugar.
  • Add the eggs one at a time and mix well.
  • Add the pumpkin and sour cream and blend well.
  • Add the flour, baking soda, baking powder, salt, cloves, cinnamon, and nutmeg to the mixture and mix together on low speed.
  • Pour into prepared pans
  • Bake for 65 to 75 minutes, or until a fork comes out clean.
  • Cool in pan about 10 minutes.
  • Lightly run a knife around the edges of pan to help from sticking
  • Turn out onto a cooling rack.
  • ENJOY!
  • (If you want to freeze them, wrap them well in cellophane after they have completely cooled and place in freezer)

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