Sour Cream Pumpkin Spice Bread

Sour Cream Spice Pumpkin Bread

Sour Cream Spice Pumpkin Bread

My adorable daughter-in-law adores pumpkin.  She reported that on her last visit to Trader Joe’s she came home with about nine different pumpkin food items ranging from pumpkin ravioli to pumpkin pancake mix to pumpkin tea.  That sounds just great to me because I love pumpkin too . . . except for pumpkin pie.  I’m not a fan.  That’s almost blasphemy around here because everyone else demands a little pumpkin pie at Thanksgiving, but you won’t see that on my plate.  Having said that, however, I am in love with pumpkin bread.

This particular recipe is soft, moist, and like most pumpkin products combines with sweet spices like cinnamon, nutmeg and cloves for not just a wonderful tasting bread but a home full of delightful smells.  Pumpkin, like other winter squash and sweet potatoes, are loaded with antioxidant-rich beta carotene, the flavonoid that fights diabetes and heart disease as well as lung and oral cavity cancer.

Even canned pumpkin puree maintains all the same nutrients as fresh pumpkin and is a lot more convenient.  Stir pumpkin puree into soup, stew or chili to add more nutrition.  The use of pumpkin puree in your favorite bread and muffin recipes replaces some of the oil typically used.  Add the puree to a bowl of oatmeal, or stir it into a carton of yogurt. Include pumpkin puree in pasta sauce or add it to a hummus recipe.

Sour Cream Pumpkin Spice Bread

Prep Time: 20 minutes

Cook Time: 55 minutes

Total Time: 1 hour, 15 minutes

Yield: 1 loaf

  • Sour Cream Pumpkin Spice Bread
  • Cooking Spray
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 2 large eggs
  • 1/2 cup canola or grapeseed oil
  • 3/4 cup pumpkin puree
  • 1/3 cup light sour cream or plain Greek yogurt
  • 1 tsp vanilla extract
  • 1 cup whole wheat pastry flour
  • 1 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp sea salt
  • 1/4 tsp ground cloves
  • 1/4 cup chopped walnuts
  • 1 Tbsp Turbinado or raw sugar
  1. Preheat oven to 350 degrees F. Coat a bread loaf pan (9 x 5-inch) pan with cooking spray.
  2. Whisk together sugars, eggs and oil in a medium bowl. Add the pumpkin, sour cream or yogurt and vanilla; whisk to combine.
  3. Whisk together flour, baking soda, cinnamon, nutmeg, salt and cloves in a medium bowl.
  4. Fold the dry ingredients into the wet ingredients, stirring gently just to combine.
  5. Pour the batter into the prepared pan and sprinkle the walnuts and Turbinado sugar over top.
  6. Bake at 350 degrees F for 55 minutes or until bread is well browned and firm to the touch. Transfer the pan to a wire rack and let stand for 5 minutes. Turn out the loaf onto a wire rack and let cool completely before slicing.

You might also like:

Classic Pumpkin Roll

Classic Pumpkin Roll

Classic Pumpkin Roll


  1. Megan says:

    Hi Karen! This looks delicious. I’ve never made bread (shocker!) so I’m wondering if there’s a huge difference between using whole wheat flour vs whole wheat pastry flour?

    • Karen says:

      Hi Megan: Whole wheat flour will be heavy for this bread so if you don’t have whole wheat pastry flour then I would go half whole wheat and half all-purpose flour to make it lighter. Regular whole wheat flour is good for yeast breads when you want a more sturdy flour, but not in quick breads like this. Hope that helps. Enjoy!

  2. Andrea Mamun says:

    I just learned something new! Thank you Karen for this wonderful recipe! Hubby is going to love it! I’m going to make this right now! ❤️

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