Last Updated on October 22, 2021 by Chenée Lewis
Easy pumpkin bread with sour cream and brown sugar! This moist pumpkin bread recipe is a fall favorite, and the maple brown butter glaze is irresistible! If you like this easy pumpkin bread, you’ll love my 3 Ingredient Pumpkin Muffins, my Pumpkin Pecan Dump Cake, and my Pumpkin Mousse Pie!
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Easy Pumpkin Bread with Sour Cream and Brown Sugar
Everyone needs a go-to simple, easy pumpkin bread recipe for fall weekend mornings, and this one is mine! Pumpkin bread, when it’s done right, is moist, fluffy, and full of warm fall flavors. This easy sour cream pumpkin bread is all that and more! It’s easy, quick, and consistently amazing! Plus it’s all drizzled in a maple brown butter glaze that is just heavenly. Top that with some roasted pepitas and it’s the perfect fall treat!
Because it’s a quick bread recipe, this easy pumpkin bread is ready for the oven in just a few minutes. We’re using melted butter, so no electric mixer needed. This sour cream pumpkin bread recipe is an ideal recipe for beginner bakers because you don’t need any special skills or tools and it still comes out amazing! The only added step is browning the butter for the glaze, and I guarantee you it’s worth it! Trust me — you’ll be enjoying this easy pumpkin bread recipe throughout the season!
How do you keep pumpkin bread moist?
This pumpkin sour cream quick bread stays moist thanks to sour cream, pumpkin purée, and melted butter! Sour cream adds fat and creates a soft, yet dense texture, and the pumpkin adds a lot of moisture with tons of pumpkin flavor! I love the addition of melted butter as well to make this moist pumpkin bread recipe so flavorful.
Ingredients for the Best Sour Cream Pumpkin Bread
- baking spray – I like to use baking spray, the kind that contains flour, to grease my loaf pan.
- all-purpose flour – I definitely recommend weighing it out with a food scale. It’s easier than using measuring cups and much more accurate! For this recipe, you’ll need 256 grams of flour.
- pumpkin pie spice – if you don’t have a store-bought blend, you can use 1½ tsp cinnamon, ¾ tsp ginger, ½ tsp nutmeg, and ¼ tsp allspice.
- baking soda – gives our sour cream pumpkin bread the lift that it needs!
- salt – there are so many amazing flavors in this easy pumpkin bread recipe, and salt helps to bring those out.
- eggs – they should be room temperature. That will help keep our sour cream pumpkin bread tall and fluffy!
- brown sugar – I used dark brown sugar, which made the final product more caramely and less sweet. I just like the depth of flavor in dark brown sugar and this is a recipe that definitely benefits from that! But light brown sugar works just as well, and yields a slightly sweeter sour cream pumpkin bread.
- pure vanilla extract – make sure you use real vanilla — it makes a big difference in the flavor.
- melted salted butter – I like to use salted butter because it adds flavor and that’s usually what I have on hand — if you prefer to use unsalted butter, just add an extra ¼ teaspoon salt to your dry ingredients.
- sour cream – this should also be room temperature. Sour cream adds moisture, depth of flavor, and interacts with the baking soda in the dry ingredients to help the pumpkin bread rise.
- canned pumpkin purée – I haven’t tried this recipe with fresh puréed pumpkin, so if you do try it let me know how it worked in the comments below!
Maple Brown Butter Glaze
Then, to top off your pumpkin bread, you’ll pour on the most DELICIOUS maple brown butter glaze. If you recognize the ingredients for this glaze, that’s because it’s based on the glaze for my banana pecan pancakes! I couldn’t wait to use it again because it’s incredibly easy and it’s good enough to drink! Here’s what you need for the glaze:
- salted butter – this is what we’ll use to make the brown butter for our glaze. If you’ve already checked out my Brown Butter Appreciation Post then you’re a pro at browning your butter and you can skip those steps in the instructions below!
- powdered sugar – like the flour above, it’s best to measure powdered sugar with a food scale (you’ll need 160 grams). If you do measure it by the cup, be sure to sift prior to measuring.
- maple syrup – this is the key to this glaze! Without maple syrup you’d still have a pretty delicious brown butter glaze, but that maple flavor just takes it over the top!
- pure vanilla extract – just to round out the flavors in this yummy glaze!
- roasted pumpkin seeds (pepitas) – I love the flavor of pepitas as a snack, and on this sour cream pumpkin bread they add a great nutty flavor and a bit of a crunch! You can feel free to omit them, or swap in your favorite nut or seed to top this easy pumpkin bread!
This easy sour cream pumpkin bread is just that — easy! You don’t need anything special to make it, not even an electric mixer! Here are a few of the tools you will need:
Tips and F.A.Q.
A can of pumpkin will give you a little more than 1.5 cups, so when you use one for this recipe, you’ll have a few tablespoons of pumpkin left over.
Yes it is! You want to make sure the ingredients on the can of pumpkin are 100% pumpkin, and that it’s not pumpkin pie filling or pumpkin pie mix.
Yes, pumpkin bread can stay fresh at room temperature for up to 5 days.
Once it’s completely cooled, you can wrap it in plastic wrap to store for later. If you’re giving it as a gift, I would suggest wrapping your pumpkin bread in parchment paper.
More Pumpkin Recipes to Try
- Vegan Pumpkin Smoothie
- Pumpkin Blondies with Apple Cider Glaze
- Pumpkin Spice Cinnamon Rolls
- 3 Ingredient Pumpkin Muffins
- Pumpkin Mousse Pie
Sour Cream Pumpkin Bread with Maple Brown Butter GlazePrint Pin Recipe Rate Recipe
Equipment you may need
- baking spray
- 2 cups (250 g) all-purpose flour - (256g)
- 1 tbsp (15 ml) pumpkin pie spice - see note*
- 1 tsp (5 ml) baking soda
- ½ tsp (2 ml) salt
- 2 large eggs - (room temperature), beaten
- 1 cup (220 g) brown sugar - dark or light
- 1 tsp (5 ml) pure vanilla extract
- ½ cup (114 g) salted butter - melted
- 1 ½ cup (368 g) pumpkin puree - canned
- ¼ cup (58 g) sour cream - room temperature
- Preheat oven to 350°F and spray a 9×5-inch loaf pan with baking spray. Line pan with parchment paper, leaving an overhang to help with removal of the loaf.baking spray
- In a medium bowl, whisk together flour, pumpkin pie spice, baking soda, and salt. Set aside.2 cups all-purpose flour, 1 tbsp pumpkin pie spice, 1 tsp baking soda, ½ tsp salt
- In a large bowl, whisk together eggs and brown sugar until smooth. Add in vanilla, melted butter, pumpkin, and sour cream, and whisk well until smooth.2 large eggs, 1 cup brown sugar, 1 tsp pure vanilla extract, ½ cup salted butter, ¼ cup sour cream, 1 ½ cup pumpkin puree
- Using a rubber spatula, gently fold in dry ingredients until they are just barely combined.
- Transfer to prepared loaf pan and bake in preheated oven for about an hour, or until a toothpick entered into the center of the loaf comes out clean. Cool completely on a wire rack.
Maple Brown Butter Glaze
- Heat a light-colored sauté pan over medium-high heat. Add cubed butter and melt, whisking regularly. Butter will start to foam and milk solids will begin to separate. Your brown butter is done when milk solides are a deep caramel color and the butter gives off a nutty aroma. Immediately remove from pan to a heatproof container, scraping brown bits along with it. Let cool slightly.4 tbsp salted butter
- Whisk together brown butter, maple syrup, and vanilla.1⅓ cup powdered sugar – sifted, 3-4 tbsp pure maple syrup, 1½ tsp pure vanilla extract, 4 tbsp salted butter
- Sift in powdered sugar and whisk until smooth, adding a 1-2 tsp of additional maple syrup as needed to achieve desired consistency. Pour over cooled pumpkin bread, top with toasted pumpkin seeds, and let set.3 tbsp roasted, shelled pumpkin seeds (pepitas)
PIN this moist pumpkin bread recipe for later!