Maple Brown Butter Glazed Pumpkin Bread with Sour Cream

Easy pumpkin bread made with sour cream and brown sugar — moist, tender, and full of warm fall spices. This simple pumpkin bread is a favorite for chilly mornings and weekend baking, and the maple brown butter glaze on top is utterly irresistible.

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Easy Pumpkin Bread with Sour Cream and Brown Sugar

This quick pumpkin bread is an ideal go-to for fall. When baked correctly it turns out moist and fluffy with deep pumpkin flavor and warm spices. The addition of sour cream gives the loaf tenderness and a slightly dense, satisfying crumb, while melted butter and brown sugar add richness and caramel notes. Finish the loaf with a maple brown butter glaze and a sprinkle of roasted pepitas for contrast in texture and flavor.

Because this is a quick bread, the batter comes together fast — no electric mixer required. The technique is straightforward, making it a great recipe for beginner bakers. The only extra step is browning butter for the glaze, but that step elevates the final flavor. If you prefer, you can also top the loaf with a cream cheese-style frosting, though the maple brown butter glaze is especially delicious.

How do you keep pumpkin bread moist?

This sour cream pumpkin bread stays moist thanks to a combination of sour cream, pumpkin purée, and melted butter. Sour cream adds fat and tenderness, pumpkin contributes natural moisture and flavor, and melted butter deepens the overall richness. Using the correct flour measurement and avoiding overbaking also helps preserve a soft crumb.

Ingredients for the Best Sour Cream Pumpkin Bread

• baking spray — or grease and line a 9×5-inch loaf pan with parchment for easy removal.
• all-purpose flour — weighing your flour is recommended for consistent results (about 256 grams).
• pumpkin pie spice — or make your own with cinnamon, ginger, nutmeg, and allspice.
• baking soda — provides lift.
• salt — enhances the flavors.
• eggs — room temperature for better rise and texture.
• brown sugar — dark or light; dark adds deeper caramel notes.
• pure vanilla extract — real vanilla improves flavor.
• melted salted butter — adds richness (use unsalted and add 1/4 teaspoon extra salt if preferred).
• sour cream — room temperature; adds moisture, fat, and helps with lift when combined with baking soda.
• canned pumpkin purée — provides pumpkin flavor and moisture.

Maple Brown Butter Glaze

The maple brown butter glaze pairs beautifully with the warmly spiced loaf. Brown butter adds a toasty, nutty depth while maple syrup brings a true fall sweetness. Finish with roasted pepitas for texture and a nutty counterpoint.

• salted butter — browned until the milk solids turn caramel-colored and aromatic.
• powdered sugar — sifted for a smooth glaze.
• pure maple syrup — the key flavor in the glaze.
• pure vanilla extract — to round out the glaze.
• roasted pumpkin seeds (pepitas) — optional topping for crunch and flavor.

Equipment

No special tools required. A few helpful items include:

• 9×5-inch loaf pan
• mixing bowls
• whisk
• rubber spatula
• measuring cups and spoons or a food scale
• light-colored sauté pan for browning butter
• cooling rack and parchment paper

Tips and F.A.Q.

More Pumpkin Recipes to Try

• Vegan Pumpkin Smoothie
• Pumpkin Blondies with Apple Cider Glaze
• Pumpkin Spice Cinnamon Rolls
• 3 Ingredient Pumpkin Muffins
• Pumpkin Mousse Pie

📖 Recipe

Sour Cream Pumpkin Bread with Maple Brown Butter Glaze

Easy pumpkin bread with sour cream and brown sugar — moist, warmly spiced, and finished with a maple brown butter glaze.

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

Course: Breakfast, Brunch, Dessert, Snack

Cuisine: American

Servings: 10 slices

Calories: 426 kcal

Equipment you may need

• 9×5 loaf pan
• mixing bowls
• whisk
• rubber spatula
• measuring tools or food scale
• light-colored sauté pan
• cooling rack
• parchment paper

Ingredients

• baking spray or grease and parchment
• 2 cups all-purpose flour (about 256 g)
• 1 tablespoon pumpkin pie spice (or substitute blend)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 large eggs, room temperature, beaten
• 1 cup brown sugar (dark or light)
• 1 teaspoon pure vanilla extract
• 1/2 cup (114 g) salted butter, melted
• 1 1/2 cups (about 368 g) canned pumpkin purée
• 1/4 cup (58 g) sour cream, room temperature

Maple Brown Butter Glaze

• 4 tablespoons salted butter, cut into chunks (for browning)
• 1 1/3 cups powdered sugar, sifted (about 160 g)
• 3–4 tablespoons pure maple syrup (plus more to adjust consistency)
• 1 1/2 teaspoons pure vanilla extract
• 3 tablespoons roasted pepitas (optional)

Instructions

1. Preheat oven to 350°F. Spray a 9×5-inch loaf pan with baking spray or grease and line with parchment, leaving an overhang.
2. In a medium bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt. Set aside.
3. In a large bowl, whisk the eggs and brown sugar until smooth. Add the vanilla, melted butter, pumpkin purée, and sour cream, and whisk until fully combined.
4. Fold the dry ingredients into the wet mixture with a rubber spatula until just combined — do not overmix.
5. Pour batter into the prepared loaf pan and bake about 1 hour, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool completely on a wire rack before glazing.
6. For the glaze: In a light-colored sauté pan over medium-high heat, melt the cubed butter, whisking frequently. The butter will foam and the milk solids will brown; when the solids reach a deep caramel color and the butter smells nutty, remove immediately to a heatproof bowl, scraping the brown bits.
7. Whisk together the brown butter, maple syrup, and vanilla. Sift in powdered sugar and whisk until smooth. Add additional maple syrup, 1–2 teaspoons at a time, if needed to reach desired consistency.
8. Pour the glaze over the cooled loaf, sprinkle with toasted pepitas if using, and let set before slicing.

Notes

Pumpkin pie spice alternative: Mix 1 1/2 tsp cinnamon, 3/4 tsp ginger, 1/2 tsp nutmeg, and 1/4 tsp allspice.

Brown butter: Browning butter adds a toasty, nutty flavor — remove it from heat as soon as the solids are amber to avoid burning.

Nutrition (approx.)

Serving: 1 slice | Calories: 426 kcal | Carbohydrates: 65 g | Protein: 5 g | Fat: 17 g

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