When I am ready to kick off fall in my kitchen, this Sour Cream Pumpkin Bread with Maple Glaze is my favorite place to start. It is a super-simple loaf that delivers a tender crumb, cozy pumpkin flavor, and just the right touch of sweetness. The sour cream keeps it moist in the best way, and that maple glaze? It’s the reason I end up sneaking forkfuls straight off the counter.
This Pumpkin Bread appears on my baking schedule like clockwork every September, usually the week after Labor Day.
It’s easy, no tricks, no fuss—just stir, bake, and try to wait long enough for it to cool before slicing. The waiting is the hardest part, but trust me, it is worth it!
If you’re all-in on pumpkin season, you might also want my maple-heavy Pumpkin Muffins, a simple Bread Machine Pumpkin Bread, or those Pumpkin Bars with Cream Cheese Frosting that disappear faster than I can cut them.
Ingredients & Substitutions
- All-purpose flour: Use a 1:1 gluten-free baking blend that contains xanthan gum if needed. Bob's Red Mill 1:1 is my go-to.
- Baking soda: Make sure it is fresh! If it has been lurking in your pantry for a year, buy fresh and use the old stuff for cleaning. Don’t replace with extra baking powder.
- Baking powder: Sometimes I can taste the difference when I use a brand that isn't aluminum-free, so now I always buy aluminum-free.
- Pumpkin Spice: Use a blend of cinnamon, ginger, nutmeg, cloves, and allspice if you don’t have it.
- Salt: If you switch to salted butter, reduce a pinch.
- Unsalted butter: Room temperature for creaming. Salted works, but usually has a bit more moisture.
- Granulated sugar: You can replace up to half with coconut sugar for caramel notes, but the crumb will be less tender.
- Light brown sugar: Dark brown sugar works for a deeper molasses flavor.
- Pumpkin puree: Choose 100% canned pumpkin (no pumpkin pie filling.)
- Sour cream: Use full-fat; thick Greek yogurt is a solid swap.
- Eggs: Use large eggs at room temp.
- Vanilla extract: Pure vanilla tastes best; I am a big fan of vanilla bean paste. (Mostly because I accidentally ordered a case from Amazon and have had the time to fall in love with the richer flavor.)
Glaze
- Confectioner’s sugar: Sift if lumpy for a smooth glaze; labeled as 10x powdered sugar.
- Maple syrup: Use pure maple syrup (Grade A Amber for balanced flavor); pancake syrup won’t taste the same.
- Maple or vanilla extract: Vanilla works if maple isn’t available.
- For topping: Optional, but I like adding pecans or pumpkin seeds.
Step by Step
Whisk flour, baking soda, baking powder, pumpkin pie spice, and salt in a bowl
Bake 60 to 65 minutes until a toothpick comes out clean; tent with foil if browning early.
Tips & Tricks
- Checking for doneness - I pull pumpkin bread with sour cream when the center hits 200 to 205°F. For best results, test with an instant-read thermometer. If you don’t have one, you can test with a toothpick - it should come out mostly clean.
- Use the right pan - Light metal or heavy duty ceramic ( 9x5) bakes even. Glass runs hot on the edges, so drop the oven by 25°F and watch the clock.
- Keep the batter in check - When I tested this recipe, overmixing was the quickest path to dense slices. Stir just until the flour disappears and then it is ready to pour in the pan.
- Stop the sink -Sinking centers usually mean too much moisture or not enough flour. Weigh flour and go easy on add-ins. A well-balanced pumpkin bread using sour cream will dome and crack slightly.
- Spice that sings - Pumpkin pie spice fades fast. Use a fresh jar or blend your own so it tastes bright, not flat.
- Let it cool -Maple glaze slides off warm bread. I wait until the loaf is fully cool, then glaze.
- Adjust the glaze - Too thick? A drip of maple syrup or water. Too thin? A spoon of confectioners’ sugar.
Sour Cream Pumpkin Bread with Maple Glaze
When I am ready to kick off fall in my kitchen, this Sour Cream Pumpkin Bread with Maple Glaze is my favorite place to start. It is a super-simple loaf that delivers a tender crumb, cozy pumpkin flavor, and just the right touch of sweetness. The sour cream keeps it moist in the best way, and that shiny maple glaze? It’s the reason I end up sneaking forkfuls straight off the counter.
Servings: 12
Calories: 287kcal
Ingredients
Bread
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- ½ cup light brown sugar
- 1 cup pumpkin puree
- ¼ cup sour cream
- 2 eggs beaten
- 1 teaspoon vanilla extract
Glaze
- ½ cup confectioner’s sugar
- 3 tablespoons maple syrup
- ½ teaspoon maple or vanilla extract
Topping
- Pumpkin seeds, chopped pecans, or walnuts for topping (optional)
Instructions
- Preheat the oven to 350°F. Butter a 9” x 5” bread pan.
- In a medium bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, and salt.
- In the bowl of a stand mixer or with a hand mixer, beat together the butter, granulated sugar, and brown sugar. Add the pumpkin puree, sour cream, eggs, and vanilla. Beat on high speed for 30 seconds, or until combined.
- Add the flour mixture, and mix until the flour is just combined, being careful not to overbeat.
- Transfer the mixture to the prepared pan.
- Bake for 60 to 65 minutes, or until a toothpick inserted comes out clean. Tent with aluminum foil in the end if the top is getting too brown before the center is set.
- Allow to cool for 5 minutes in the pan, and then transfer to a wire rack to cool completely.
Glaze
- When the bread is cooled, whisk together the confectioner’s sugar, maple syrup, and maple or vanilla extract.
- Drizzle over the bread, and top with pumpkin seeds if desired.
Nutrition
Calories: 287kcal | Carbohydrates: 52g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 56mg | Sodium: 197mg | Potassium: 125mg | Fiber: 1g | Sugar: 25g | Vitamin A: 3488IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 2mg
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