Ultimate Moist Sour Cream Pumpkin Bread with Irresistible Maple Brown Butter Glaze
Prepare to be enchanted by the flavors of autumn with this ultimate moist pumpkin bread, featuring the delightful richness of sour cream and the warm sweetness of brown sugar. This easy-to-follow recipe is destined to become your go-to fall favorite, especially with its crowning glory: an irresistible maple brown butter glaze. Forget dry, bland pumpkin breads – this recipe promises a tender, fluffy, and incredibly flavorful loaf that perfectly captures the essence of the season.
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If you’re a true pumpkin enthusiast and love comforting fall treats, you’ll find kindred spirits in my 3 Ingredient Pumpkin Muffins, an incredibly simple and quick bake; my rich and decadent Pumpkin Pecan Dump Cake; and my light, airy Pumpkin Mousse Pie, which offers a different texture profile for pumpkin desserts.
Easy & Delicious: Your New Favorite Sour Cream Pumpkin Bread
Every home baker needs that one reliable, easy pumpkin bread recipe that consistently delivers pure joy, especially on crisp fall mornings. This particular sour cream pumpkin bread recipe is exactly that for me! What makes a pumpkin bread truly exceptional? It should be wonderfully moist, beautifully fluffy, and brimming with those comforting, aromatic fall spices. This simple sour cream pumpkin bread not only checks all those boxes but goes a step further. It’s incredibly easy to prepare, quick to get into the oven, and yields consistently amazing results every single time.
The magic doesn’t stop there. Each slice is lovingly drizzled with a heavenly maple brown butter glaze, transforming a simple loaf into an extraordinary dessert. A sprinkle of roasted pepitas on top adds a delightful nutty crunch, making it the absolute perfect fall treat. This homemade pumpkin bread recipe is so straightforward, it’s ready for baking in just a few minutes. We’re using melted butter, which means there’s no need to haul out your electric mixer – a whisk and a couple of bowls are all you need. This makes our sour cream pumpkin bread an ideal baking project for beginners, requiring no special skills or fancy tools, yet still promising spectacular outcomes.
The only “extra” step, if you can even call it that, is browning the butter for the glaze. And let me assure you, it’s a step you absolutely do not want to skip! Browning butter deepens its flavor, adding rich, nutty notes that elevate the maple glaze to an entirely new dimension. Trust me – once you try this easy pumpkin bread recipe, you’ll be making it throughout the entire autumn season, from the first hint of fall to the last days of Thanksgiving.
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Secrets to an Exceptionally Moist Pumpkin Bread
One of the most common questions about baking pumpkin bread is how to achieve that perfect, melt-in-your-mouth moist texture. The answer lies in a powerful trio of ingredients in this particular sour cream pumpkin quick bread: sour cream, pumpkin purée, and melted butter! Each plays a crucial role in preventing a dry loaf and ensuring every bite is tender and full of flavor.
- Sour Cream: This humble dairy product is a secret weapon in many baking recipes. It adds a significant amount of fat, which contributes to a rich, soft, and satisfyingly dense texture. Beyond moisture, its slight acidity reacts with baking soda to provide lift, giving the pumpkin bread its fluffy rise. Make sure your sour cream is at room temperature for the best incorporation into the batter.
- Pumpkin Purée: Naturally, pumpkin purée is packed with moisture, but it also infuses the bread with an abundance of authentic pumpkin flavor. Using canned pumpkin ensures a consistent moisture level and saves a lot of prep time. Its natural sweetness and vibrant color are essential for that classic autumn taste and appearance.
- Melted Butter: While many recipes call for softened butter, using melted butter here not only simplifies the process (no creaming required!) but also distributes the fat more evenly throughout the batter. This results in a superior, more consistent moist crumb. Additionally, butter adds a beautiful richness and depth of flavor that complements the pumpkin and spices perfectly.
Together, these ingredients create a symphony of moisture and flavor, guaranteeing a quick bread that stays fresh and delicious for days, unlike many other recipes that tend to dry out quickly.
Key Ingredients for the Best Sour Cream Pumpkin Bread
Crafting the perfect loaf begins with understanding the role of each ingredient. Here’s a detailed look at what you’ll need to make this incredibly delicious sour cream pumpkin bread:
- Baking Spray: For easy release and cleanup, I highly recommend using a baking spray that contains flour to grease your loaf pan. It creates a non-stick surface and helps prevent the bread from sticking.
- All-Purpose Flour: Accuracy in measuring flour is crucial for the right texture. I strongly suggest weighing it out with a food scale. It’s far more precise than using measuring cups, which can lead to over or under-flouring. For this recipe, you’ll need 256 grams of flour for optimal results.
- Pumpkin Pie Spice: This blend of warm spices is quintessential for fall baking. If you don’t have a store-bought blend on hand, you can easily create your own with 1½ teaspoon cinnamon, ¾ teaspoon ginger, ½ teaspoon nutmeg, and ¼ teaspoon allspice. The aroma alone will transport you to autumn!
- Baking Soda: Our leavening agent! Baking soda reacts with the acidic sour cream and brown sugar to give our sour cream pumpkin bread its beautiful lift and tender crumb. Ensure it’s fresh for the best results.
- Salt: Often overlooked, salt is a flavor enhancer. In this easy pumpkin bread recipe, it balances the sweetness and brings out the complex, amazing flavors of the pumpkin and spices, making them truly sing.
- Eggs: For a tall and fluffy loaf, it’s essential that your eggs are at room temperature. Room temperature eggs emulsify better with other ingredients, creating a smoother, more uniform batter and contributing to the bread’s structure. Make sure they are lightly beaten before adding.
- Brown Sugar: I opted for dark brown sugar in this recipe because it imparts a deeper, more caramely flavor and slightly reduces the overall sweetness, adding wonderful depth. However, light brown sugar works perfectly well and will yield a slightly sweeter sour cream pumpkin bread. Both options will contribute to the bread’s moistness and rich color.
- Pure Vanilla Extract: Don’t skimp on quality here! Using real pure vanilla extract makes a significant difference in the overall flavor profile, adding a warm, aromatic note that enhances all the other ingredients.
- Melted Salted Butter: Using melted butter is a key shortcut for this quick bread, eliminating the need for creaming. I typically use salted butter because that’s what I usually have available and it adds an extra layer of flavor. If you prefer unsalted butter, simply add an additional ¼ teaspoon of salt to your dry ingredients to maintain the flavor balance.
- Sour Cream: As mentioned, sour cream is a powerhouse for moisture and flavor. Like eggs, it should be at room temperature to ensure it blends seamlessly into the batter, contributing to both texture and the bread’s rise through its interaction with baking soda.
- Canned Pumpkin Purée: This recipe is developed using canned pumpkin purée for consistency and convenience. I haven’t tested it with fresh puréed pumpkin, so if you decide to try it, please share your experience in the comments below! Remember, ensure you’re using 100% pure pumpkin purée, not pumpkin pie filling, which contains added spices and sugar. If you’re a major pumpkin lover, you’ll also want to check out my Pumpkin Pie in Graham Cracker Crust and my Pumpkin Cold Foam Recipe!
The Irresistible Maple Brown Butter Glaze
No truly exceptional pumpkin bread is complete without an equally amazing topping, and this maple brown butter glaze is truly phenomenal. It’s the perfect complement to the rich, spiced pumpkin loaf. If these ingredients sound familiar, it’s because this glaze is a beloved variation of the toppings I use for my famous Banana Cinnamon Pancakes and my delightful Brown Butter Pumpkin Donuts! I simply couldn’t resist using it again here because it’s incredibly easy to make and, quite frankly, it’s so delicious you’ll want to drink it straight from the bowl! Here’s what makes this glaze so special:
- Salted Butter: This is the foundation of our glorious brown butter. The browning process transforms regular butter into a rich, nutty, and fragrant elixir. If you’re already a pro at browning butter from checking out my Brown Butter Appreciation Post, you can confidently proceed! For beginners, the key is to melt the butter over medium heat, watching carefully as it foams and the milk solids at the bottom turn a deep, amber color, emitting a wonderful nutty aroma.
- Powdered Sugar: Just like with flour, precision is key for powdered sugar to achieve the right glaze consistency. Measuring it with a food scale (you’ll need 160 grams) ensures accuracy. If measuring by cup, always sift it first to remove any lumps and ensure a silky-smooth glaze.
- Pure Maple Syrup: This is the star ingredient that elevates this from a simple brown butter glaze to something truly extraordinary. The authentic maple flavor provides a warm, earthy sweetness that pairs impeccably with pumpkin and brown butter. While you’d still have a delicious glaze without it, the maple syrup takes it over the top!
- Pure Vanilla Extract: A splash of pure vanilla extract rounds out all the flavors in this yummy glaze, adding another layer of aromatic complexity and sweetness.
- Roasted Pumpkin Seeds (Pepitas): These are an optional, but highly recommended, topping! I adore the distinct nutty flavor and satisfying crunch that roasted pepitas add to this sour cream pumpkin bread. They provide a lovely textural contrast to the soft bread and smooth glaze. Feel free to omit them if you prefer, or swap them for your favorite chopped nuts like pecans or walnuts, or even other seeds like sunflower seeds.
Essential Equipment for Effortless Baking
One of the best aspects of this easy sour cream pumpkin bread recipe is its simplicity! You truly don’t need a lot of specialized kitchen gadgets, not even an electric mixer. This makes it approachable for everyone, from novice bakers to seasoned pros. Here are a few basic tools that will ensure your baking process is smooth and successful:
Beyond the simple mixing bowls and whisk, a reliable loaf pan (9×5 inches is ideal) and a food scale for accurate flour measurement are highly recommended. A rubber spatula is perfect for gently folding ingredients, preventing overmixing, which can lead to a tough bread. And, of course, a light-colored sauté pan is essential for perfectly browning your butter for that incredible glaze!
Expert Tips and Frequently Asked Questions
Achieving the perfect moist pumpkin bread is easier than you think, especially with a few helpful tips and answers to common questions:
A gummy texture in pumpkin bread is most commonly caused by either adding too little flour or, more frequently, too much pumpkin (or other wet ingredients). Accurate measurement is paramount! This is why I always recommend using a kitchen scale to measure your flour by weight (256g for this recipe). Overmixing the batter can also develop too much gluten, resulting in a tough, gummy texture, so gently fold in your dry ingredients until just combined.
A standard 15-ounce can of pumpkin purée will typically yield a little more than 1.5 cups (approximately 1¾ cups, or around 425 grams). Since this recipe calls for 1.5 cups, you’ll likely have a few tablespoons of pumpkin left over. Don’t worry, there are many ways to use those leftovers, like adding them to smoothies, oatmeal, or even a small batch of pumpkin spice latte!
Yes, in most cases, they refer to the same product! However, it is crucial to always double-check the label on the can of pumpkin. You want to make sure the ingredients list says 100% pumpkin. Avoid cans labeled “pumpkin pie filling” or “pumpkin pie mix,” as these contain added sweeteners, spices, and sometimes other ingredients that will alter the flavor and texture of your bread significantly.
Absolutely! Once it has completely cooled, this sour cream pumpkin bread can stay fresh and moist at room temperature for up to 5 days. For optimal freshness and to prevent it from drying out, store it in an airtight container or tightly wrapped. If you plan to keep it longer, you can also freeze individual slices or the whole loaf.
For everyday storage and to keep your pumpkin bread moist, wrap it tightly in plastic wrap once it’s completely cooled. This prevents air exposure and preserves its tender crumb. If you’re giving it as a thoughtful homemade gift, I suggest wrapping your pumpkin bread in parchment paper first, then either another layer of plastic wrap or a decorative foil, and perhaps tie it with a festive ribbon. This not only looks lovely but also keeps it fresh.
Absolutely! This versatile pumpkin bread recipe is wonderful with various mix-ins. Consider adding 1/2 to 1 cup of chocolate chips (dark or semi-sweet work beautifully), chopped pecans, walnuts, or even dried cranberries for an extra burst of flavor and texture. Just gently fold them into the batter with the dry ingredients.
Yes, this pumpkin bread freezes beautifully! Once completely cooled, wrap the entire loaf tightly in plastic wrap, then an additional layer of aluminum foil. For individual servings, slice the bread first, then wrap each slice in plastic wrap before placing them in a freezer-safe bag or container. It can be frozen for up to 3 months. Thaw at room temperature or gently warm slices in the microwave.
More Irresistible Pumpkin Recipes to Try This Season
If you’ve fallen in love with the flavors of this sour cream pumpkin bread, you’ll definitely want to explore these other fantastic pumpkin creations from my kitchen:
- Vegan Pumpkin Smoothie: A healthy and delicious way to enjoy pumpkin, perfect for a quick breakfast or snack.
- Pumpkin Blondies with Apple Cider Glaze: Chewy, spiced blondies topped with a tangy and sweet apple cider glaze for a unique fall treat.
- Pumpkin Spice Cinnamon Rolls: Fluffy, soft cinnamon rolls infused with pumpkin and warm spices, ideal for a decadent breakfast or brunch.
- 3 Ingredient Pumpkin Muffins: The simplest way to get your pumpkin fix, these muffins are unbelievably easy and quick to make.
- Pumpkin Mousse Pie: A lighter, airy take on traditional pumpkin pie, featuring a delightful maple cookie crust.
📖 Recipe
Sour Cream Pumpkin Bread with Maple Brown Butter Glaze
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Equipment you may need
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9×5 loaf pan
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mixing bowls
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whisk
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rubber spatula
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measuring cups and spoons
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food scale
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light-colored sauté pan
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cooling rack
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parchment paper
Ingredients
- baking spray
- 2 cups (250 g) all-purpose flour – (256g)
- 1 tablespoon (15 ml) pumpkin pie spice – (see note*)
- 1 teaspoon (5 ml) baking soda
- ½ teaspoon (2 ml) salt
- 2 large eggs – (room temperature), beaten
- 1 cup (220 g) brown sugar – dark or light
- 1 teaspoon (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
Maple Brown Butter Glaze
- 4 tablespoon (59 ml) salted butter – cut into chunks (see note)
- 1⅓ cup (160 g) powdered sugar – sifted – 160g
- 3-4 tablespoon (44 ml) pure maple syrup
- 1½ teaspoon (7 ml) pure vanilla extract
- 3 tablespoon (44 ml) roasted, shelled pumpkin seeds (pepitas) – optional
Instructions
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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
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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
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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
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Using a rubber spatula, gently fold in dry ingredients until they are just barely combined.
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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
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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 solids 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
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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
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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.3 tablespoon roasted, shelled pumpkin seeds (pepitas)
Video
Notes
Brown Butter: For more detailed instructions and a step-by-step guide on how to perfectly brown butter for this sour cream pumpkin bread, be sure to check out my dedicated post: How to Brown Butter, a.k.a. Brown Butter Appreciation Post. It’s a game-changer!
Room Temperature Ingredients: Always ensure your eggs and sour cream are at room temperature. This helps them incorporate smoothly into the batter, leading to a more consistent texture and better rise in your pumpkin bread.
Nutrition
Nutrition Disclaimer
PIN this moist pumpkin bread recipe for later and enjoy the taste of fall!
