Pumpkin Bread with Sour Cream and Glaze
A Cozy Fall Treat
When the leaves start to turn and the mornings get crisp, nothing beats the smell of pumpkin bread baking in the oven. This Pumpkin Sour Cream Bread is soft, tender, and spiced just right, with a rich sour cream glaze that makes each slice feel extra special. It’s the kind of treat to share over a coffee or hide in a lunchbox.
Why I Made this Version
This recipe started with my tried-and-true pumpkin loaf recipe, but I wanted to give it a small change. I considered going the cream cheese swirl route, but I wasn’t in the mood to fuss with extra steps. Instead, I reached for sour cream. I added it to the batter for tang and tenderness, and again in the glaze so the flavors would tie together. The result is a moist pumpkin bread with just enough richness to feel special, and a creamy glaze that sets it apart from the usual pumpkin loaves.
What you’ll love about this recipe:
Ingredient Notes
Pumpkin puree is the foundation of this bread. I stick with canned because it’s reliable every time, but if you make your own pumpkin puree, just be sure to drain off the extra liquid. The sour cream is what makes this loaf stand out; it adds tang, moisture, and keeps the crumb soft for days. Butter gives the bread a rich, balanced flavor, and pumpkin spice pulls it all together with those cozy fall flavors.
Pumpkin Sour Cream Bread Recipe
Pumpkin Loaf Ingredients
- 1 cup butter, softened
- 2 cups white granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups pumpkin puree ( canned or frozen)
- 1/2 cup sour cream (full-fat)
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 2 1/2 tsp pumpkin spice OR (1 tsp cinnamon, 1/2 tsp ginger, 1/2 tsp nutmeg, and 1/4 tsp allspice.)
Sour Cream Glaze Ingredients
- 1/2 cup sour cream (full-fat)
- 1/2 cup butter, softened
- 3/4 cup icing sugar
- 1 tsp vanilla extract.
Pumpkin Loaf Instructions
Preheat your oven to 325°F (165°C). Grease and flour two 9×5 loaf pans.
In a large mixing bowl, cream together 1 cup of softened butter until it’s light and fluffy. Beat in ½ cup of sour cream, and mix well.
Then add 2 cups of white sugar and mix well. Add 2 eggs one at a time, followed by 1 teaspoon of vanilla extract.
Stir in 2 cups of pumpkin puree until smooth.
In a separate bowl, whisk together 2 cups of flour, ½ teaspoon of salt, 1 teaspoon of baking powder, 1 teaspoon of baking soda, and 2 ½ teaspoons of pumpkin spice (or the cinnamon, ginger, nutmeg, and allspice combo).
Pour the wet mixture into the dry ingredients and stir gently until just combined; don’t overmix.
Divide the batter evenly between the prepared pans. Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean. Let the loaves cool in their pans for 10 minutes before transferring to a wire rack.
Sour Cream Glaze Instructions
While the bread cools, make the glaze. Beat ½ cup of softened butter until light in color, then add ½ cup of full-fat sour cream. Beat together until creamy.
Add 3/4 cup of icing sugar, beat well. Then stir in 1 teaspoon of vanilla extract. Beat again until light and fluffy.
Spread the glaze over the cooled loaves.
Storing Pumpkin Loaf
Glazed bread should be stored covered in the refrigerator for up to 5 days. If you want to freeze the loaves, leave them unglazed, wrap them tightly, and store them for up to 3 months. Add the glaze after thawing.
FAQ’s
Can I make this pumpkin bread without sour cream?
Yes, you can swap it for plain Greek yogurt in the loaf. The glaze, though, is best with sour cream for flavor and texture.
Does the bread need refrigeration?
Yes. Because the glaze contains sour cream, the loaves should be kept in the fridge. Let it sit at room temperature for about 20 minutes before serving.
Can I add nuts or chocolate chips?
Absolutely. Stir in 1 cup of chopped walnuts, pecans, or chocolate chips before baking for extra flavor and texture.
Bake a loaf for yourself, share one with a neighbor, or freeze a batch for fall lunches, this Pumpkin Sour Cream Bread with creamy sour cream glaze is the kind of fall recipe you’ll come back to year after year. And if you’re in the mood for more cozy seasonal ideas, I will share some more pumpkin recipes at the bottom of this post.
Happy Baking, Leanna
Pin this Recipe for Fall
Pumpkin Sour Cream Bread with Sour Cream Glaze
Ingredients
- 1 cup butter softened
- ½ cup sour cream
- 2 cups white sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups pumpkin puree or one 15-oz can
- 2 cups all-purpose flour
- ½ tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 2 ½ tsp pumpkin spice OR
- 1 tsp cinnamon
- ½ tsp ginger
- ½ tsp nutmeg
- ¼ tsp allspice
- ½ cup full-fat sour cream
- ½ cup unsalted butter softened
- ¾ cup icing sugar sifted
- 1 tsp vanilla extract
Instructions
- Instructions
Pumpkin Bread
- Preheat oven to 325°F (165°C). Grease and flour two 9×5 loaf pans.
- In a large mixing bowl, cream the butter until light and fluffy. Add sour cream and beat until smooth.
- Add sugar and mix well. Beat in eggs one at a time, then stir in vanilla.
- Mix in pumpkin puree until fully combined.
- In a separate bowl, whisk together flour, salt, baking powder, baking soda, and pumpkin spice (or individual cinnamon, ginger nutmeg and alspice).
- Make a well in the dry ingredients and pour in the wet pumpkin mixture. Stir gently until just combined (do not overmix).
- Divide batter evenly between prepared loaf pans.
- Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in pans for 10 minutes, then transfer to a wire rack to cool completely before glazing.
Sour Cream Glaze
- In a medium bowl, beat the butter and sour cream together until smooth and creamy.
- Gradually add sifted icing sugar, mixing until fluffy.
- Stir in vanilla. Spread over cooled pumpkin loaves.