Sour Cream Pumpkin Bread with Maple Glaze

A loaf of pumpkin bread topped with chopped pecans and drizzled with glaze sits on a marble board, with a pumpkin and cinnamon sticks in the background.

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.

Course bread, Dessert

Cuisine American

Diet Vegetarian

Prep Time 20

Cook Time 1

Total Time 1 20

Servings

Calories 287kcal

Author Wendy Polisi

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