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! One of the best pumpkin and sour cream recipes!
Preheat oven to 350°F and spray a 9x5-inch loaf pan with baking spray. Line pan with parchment paper, leaving an overhang to help with removal of the loaf.
In a medium bowl, whisk together flour, pumpkin pie spice, baking soda, and salt. Set aside.
2 cups all-purpose flour, 1 tablespoon pumpkin pie spice, 1 teaspoon baking soda, ½ teaspoon 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 teaspoon 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 tablespoon salted butter
Whisk together brown butter, maple syrup, and vanilla.
1⅓ cup powdered sugar – sifted, 3-4 tablespoon pure maple syrup, 1½ teaspoon pure vanilla extract, 4 tablespoon salted butter
Sift in powdered sugar and whisk until smooth, adding a 1-2 teaspoon of additional maple syrup as needed to achieve desired consistency. Pour over cooled pumpkin bread, top with toasted pumpkin seeds, and let set.
Pumpkin Pie Spice Alternative: If you don't have store-bought pumpkin pie spice blend, you can make your own! Just use 1½ teaspoon cinnamon, ¾ teaspoon ginger, ½ teaspoon nutmeg, and ¼ teaspoon allspice.Brown Butter: For more details and a step-by-step on browning butter for this sour cream pumpkin bread, check out How to Brown Butter, a.k.a. Brown Butter Appreciation Post.