Super Moist Sour Cream Pumpkin Bread

Your fall is now complete because of this Super Moist Sour Cream Pumpkin Bread.

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Now, before I share this recipe, I will acknowledge the fact that some people do not like the word “moist.” Some hear a phrase such as “this towel got a little moist” or “I just stepped on something moist” and suddenly their skin is crawling as if someone scratched their fingernails across a chalkboard. Indeed, the word “moist” makes some people shudder, and because of this, my sons think it is fun to use this word way more often than is needed. They wear this shirt with pride —>

moist shirt

Why? Because they are gentlemen who care about the feelings of others.

But now let’s talk about the word “moist” in the context of a baked good. I believe this gives it a wonderful and good meaning. After all, who doesn’t like their cake or quick bread to be perfectly moist? Especially when the alternative is that the cake or quick bread is dry and crumbly? Shouldn’t we, even those of us who don’t like the word “moist,” want our baked goods to be moist? Of course we should.

Rest assured, this bread is moist because of the sour cream, which makes it delicious and that’s all there is to it.

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Super Moist Sour Cream Pumpkin Bread

Super Moist Sour Cream Pumpkin Bread
 
Author:
Serves: 2 9x5 loaf pans
Ingredients
  • 1 cup melted butter
  • ¾ cup brown sugar or sucanat
  • 2 eggs
  • 15-ounces pumpkin puree
  • ½ cup sour cream
  • 2 cups whole grain flour (I use freshly ground soft white wheat)
  • ½ teaspoon sea salt
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 2 Tablespoons Pumpkin Spice*
Instructions
  1. In a large bowl cream melted butter, sugar, eggs, pumpkin puree, and sour cream.
  2. Mix in flour, salt, baking powder, baking soda, and spices until well combined.
  3. Pour batter into two buttered 9x5 inch loaf pans.
  4. Bake in a 350 degree oven for 60-75 minutes or until a toothpick inserted in the middle comes out clean.
  5. Allow bread to sit in the pan for 10 minutes to cool.
  6. Removed bread from pans and place on wire racks to continue cooling.

*Find the recipe for our Pumpkin Spice mix here. Or substitute: 1 teaspoon ground cloves, 1 teaspoon cinnamon, and 1/2 teaspoon nutmeg in this recipe.

Super Moist Sour Cream Pumpkin BreadAre you having a wonderful fall, loving all things Pumpkin Spice?

What is your least favorite word? Why I am asking that question is beyond me. I must live with a bunch of boys.

 

Comments

  1. Julie says

    Shrill. I can’t stand that word.

    We ate all of last year’s pumpkin so it’s either cook down the kids’ pumpkins or wait for the canned pumpkin sale for me.

    [Reply]

  2. Donna Peters says

    Hi Laura:
    I can’t wait to try your Moist pumpkin bread. I’m running to the grocery store today. I am getting these ingredients to make this!!
    I dislike the word “hate”. It makes my heart so sad!!!!
    Have a blessed day!!
    Love Donna

    [Reply]

  3. Ca says

    I made a batch of pumpkin bread last night using some vanilla pudding mix in the batter. Very good but it seems gooey and it “fell” some after I pulled it from the oven. Looking at your picture, it looks like yours “falls” some too. Is that correct? I like my bread to be perky. LOL. Thanks for the recipe! Will be trying it soon!

    [Reply]

    Laura Reply:

    Yes, I was a little disappointed that this fell a little too. I think the super moistness makes that happen and I’m not sure how to prevent it!

    [Reply]

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