35 Delicious Bread Recipes Using Sour Cream

Kick your bread baking to the next level with the secret ingredient that creates incredibly moist, tender loaves every time: sour cream! Whether you’re craving fluffy dinner rolls, savory quick breads, or sweet treats, these 35 recipes transform simple ingredients into extraordinary baked goods. Get ready to discover your new favorite bread that will have everyone asking for your recipe—let’s start baking!

Sour Cream Banana Bread

Unexpectedly moist and tangy, this banana bread transforms overripe fruit into pure magic. Forget dense loaves—sour cream delivers bakery-level tenderness in under an hour. Get ready to slice into the most addictive quick bread of your life.

Ingredients

Ripe bananas – 3
All-purpose flour – 1 ½ cups
Granulated sugar – ¾ cup
Sour cream – ½ cup
Unsalted butter – ½ cup
Eggs – 2
Baking soda – 1 tsp
Salt – ½ tsp
Vanilla extract – 1 tsp

Instructions

1. Preheat oven to 350°F and grease a 9×5-inch loaf pan.
2. Mash bananas with a fork until no large chunks remain.
3. Melt butter in microwave for 45 seconds, then cool for 5 minutes.
4. Whisk eggs, sugar, and vanilla in a large bowl for 90 seconds until pale.
5. Stir in melted butter and sour cream until fully combined.
6. Fold in mashed bananas with a spatula.
7. Sift flour, baking soda, and salt directly into wet ingredients.
8. Mix batter just until no dry streaks remain—overmixing causes toughness.
9. Pour batter into prepared pan and smooth the top with spatula.
10. Bake for 55 minutes or until a toothpick inserted center comes out clean.
11. Cool in pan for 15 minutes, then transfer to wire rack.
12. Wait 1 hour before slicing for clean cuts.Dense yet cloud-soft crumb hugs pockets of caramelized banana. Tangy sour cream balances the sweetness, making it perfect toasted with salted butter. Try thick slices grilled in a panini press for next-level dessert sandwiches.

Cheesy Sour Cream Bread

Just when you thought bread couldn’t get better, this cheesy sour cream loaf enters the chat. Seriously, it’s the ultimate comfort food upgrade that bakes up golden and irresistible in under an hour. Get ready to impress your entire household with minimal effort.

Ingredients

– All-purpose flour – 2 cups
– Baking powder – 1 tbsp
– Salt – 1 tsp
– Sour cream – 1 cup
– Shredded cheddar cheese – 1 cup
– Large egg – 1
– Unsalted butter – ¼ cup, melted

Instructions

1. Preheat your oven to 375°F and grease a standard 9×5-inch loaf pan thoroughly.
2. Whisk together the all-purpose flour, baking powder, and salt in a large mixing bowl until fully combined.
3. In a separate bowl, beat the large egg with a fork until uniform in color.
4. Stir the sour cream and melted unsalted butter into the beaten egg until the mixture is smooth.
5. Pour the wet ingredients into the dry ingredients and mix just until no dry flour remains—do not overmix.
6. Fold in the shredded cheddar cheese evenly throughout the batter.
7. Transfer the batter to the prepared loaf pan and spread it into an even layer.
8. Bake at 375°F for 45–50 minutes, or until the top is deeply golden and a toothpick inserted into the center comes out clean.
9. Let the bread cool in the pan for 10 minutes before turning it out onto a wire rack.
10. Slice the bread while still slightly warm for the best texture and serve immediately. This bread bakes up incredibly tender and moist, with pockets of melted cheddar in every bite. Try toasting thick slices and topping them with avocado or using them for the ultimate grilled cheese sandwich.

Sour Cream and Chive Cornbread

Melt that butter and get ready—this sour cream and chive cornbread is your new go-to side. Tangy, tender, and packed with fresh flavor, it bakes up golden in under 30 minutes. No fuss, just deliciousness from bowl to table.

Ingredients

Flour – 1 cup
Cornmeal – 1 cup
Baking powder – 1 tbsp
Salt – 1 tsp
Sugar – 2 tbsp
Eggs – 2
Sour cream – 1 cup
Milk – ½ cup
Butter – ¼ cup, melted
Fresh chives – ¼ cup, chopped

Instructions

1. Preheat your oven to 400°F.
2. Grease a 9-inch square baking pan thoroughly.
3. Whisk together flour, cornmeal, baking powder, salt, and sugar in a large bowl.
4. Crack eggs into a separate medium bowl.
5. Add sour cream and milk to the eggs.
6. Pour melted butter into the wet ingredients.
7. Stir the wet mixture until fully combined.
8. Pour wet ingredients into the dry ingredients.
9. Fold gently until just mixed—do not overwork the batter.
10. Stir in chopped chives evenly.
11. Spread batter into the prepared pan.
12. Bake for 20–22 minutes, until the top is golden and a toothpick inserted in the center comes out clean.
13. Cool in the pan for 5 minutes.
14. Slice into squares and serve warm.

Heavenly when warm, this cornbread boasts a moist, cake-like crumb with a subtle tang from the sour cream. The chives add a fresh, oniony kick that pairs perfectly with chili, soups, or simply slathered with honey butter. For a next-level twist, cube and toast leftovers for croutons on your next salad.

Lemon Sour Cream Pound Cake Bread

Brace yourself for the most moist, tangy, and ridiculously easy pound cake bread you’ll ever bake. This lemon sour cream loaf delivers bakery-level results with minimal effort. Get ready to impress everyone with your baking skills.

Ingredients

Flour – 2 cups
Sugar – 1½ cups
Butter – 1 cup
Sour cream – 1 cup
Eggs – 3 large
Lemon juice – ¼ cup
Lemon zest – 2 tbsp
Baking powder – 2 tsp
Salt – ½ tsp
Vanilla extract – 1 tsp

Instructions

1. Preheat your oven to 350°F.
2. Grease a 9×5 inch loaf pan thoroughly with butter or cooking spray.
3. In a medium bowl, whisk together 2 cups flour, 2 tsp baking powder, and ½ tsp salt until fully combined.
4. In a separate large bowl, cream 1 cup softened butter and 1½ cups sugar together for 3-4 minutes until light and fluffy.
5. Add 3 large eggs one at a time, beating well after each addition.
6. Mix in 1 tsp vanilla extract, ¼ cup lemon juice, and 2 tbsp lemon zest until incorporated.
7. Alternate adding the flour mixture and 1 cup sour cream to the wet ingredients, beginning and ending with flour.
8. Mix just until combined—do not overmix to avoid a tough texture.
9. Pour the batter into your prepared loaf pan and smooth the top with a spatula.
10. Bake at 350°F for 55-65 minutes until a toothpick inserted in the center comes out clean.
11. Let the loaf cool in the pan for 15 minutes before transferring to a wire rack.
12. Allow the bread to cool completely before slicing for clean cuts.

Let this lemon sour cream pound cake bread cool completely to achieve that perfect dense, moist crumb. The tangy lemon flavor cuts through the richness beautifully. Try toasting slices and serving with fresh berries for an elevated breakfast treat.

Sour Cream and Onion Bread Loaf

Tired of boring bread? Transform your kitchen into a flavor factory with this sour cream and onion loaf that bakes up impossibly soft and packed with savory goodness. Get ready to slice into pure comfort.

Ingredients

• All-purpose flour – 3 cups
• Sour cream – 1 cup
• Instant yeast – 2¼ tsp
• Sugar – 1 tbsp
• Salt – 1 tsp
• Dried minced onion – ¼ cup
• Warm water – ½ cup
• Butter – 2 tbsp

Instructions

1. Combine 3 cups all-purpose flour, 2¼ tsp instant yeast, 1 tbsp sugar, and 1 tsp salt in a large mixing bowl.
2. Add 1 cup sour cream, ¼ cup dried minced onion, and ½ cup warm water to the dry ingredients.
3. Mix with a wooden spoon until a shaggy dough forms, about 2 minutes.
4. Turn the dough onto a lightly floured surface and knead for 8 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm spot for 1 hour or until doubled in size.
6. Punch down the risen dough to release air bubbles.
7. Shape the dough into a loaf and place it in a greased 9×5-inch loaf pan.
8. Cover the pan and let the dough rise again for 45 minutes until it crowns 1 inch above the pan rim.
9. Preheat your oven to 375°F during the final 15 minutes of rising.
10. Bake the loaf for 30-35 minutes until the top is golden brown and the internal temperature reaches 190°F.
11. Melt 2 tbsp butter and brush it over the hot loaf immediately after removing from the oven.
12. Cool the bread in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Velvety soft with a tender crumb that practically melts in your mouth. Each slice delivers that classic sour cream tang balanced by sweet onion notes—perfect for tearing apart warm or toasting for next-level grilled cheese. This loaf stays remarkably moist for days, making it ideal for sandwiches or simply slathered with salted butter.

Blueberry Sour Cream Quick Bread

Bake this moist blueberry sour cream quick bread in under an hour—no yeast, no kneading, just pure fruity bliss. Grab your bowl and let’s mix up a loaf that’s tender, tangy, and packed with juicy berries. Perfect for breakfast or a sweet snack anytime.

Ingredients

Flour – 2 cups
Baking powder – 2 tsp
Salt – ½ tsp
Sugar – 1 cup
Eggs – 2
Sour cream – 1 cup
Vegetable oil – ½ cup
Vanilla extract – 1 tsp
Blueberries – 1½ cups

Instructions

1. Preheat your oven to 350°F and grease a 9×5-inch loaf pan.
2. Whisk together flour, baking powder, and salt in a medium bowl.
3. In a large bowl, beat sugar and eggs until pale and fluffy, about 2 minutes.
4. Mix in sour cream, vegetable oil, and vanilla extract until smooth.
5. Fold the dry ingredients into the wet mixture until just combined—do not overmix.
6. Toss blueberries with 1 tablespoon of reserved flour to prevent sinking.
7. Gently fold the coated blueberries into the batter.
8. Pour the batter into the prepared loaf pan and spread it evenly.
9. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
10. Cool the bread in the pan for 10 minutes, then transfer to a wire rack.
11. Let it cool completely before slicing to avoid crumbling. Fresh from the oven, this bread boasts a soft, cake-like crumb with bursts of tart blueberries. Serve it warm with a dollop of whipped cream or toasted with butter for extra indulgence.

Garlic and Herb Sour Cream Breadsticks

Overwhelmed by complicated bread recipes? These garlic and herb sour cream breadsticks deliver restaurant-quality flavor in under 30 minutes. Seriously—they’re dangerously addictive.

Ingredients

• All-purpose flour – 2 cups
• Baking powder – 1 tbsp
• Salt – 1 tsp
• Sour cream – 1 cup
• Unsalted butter – ¼ cup, melted
• Garlic powder – 1 tsp
• Dried parsley – 1 tsp

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Whisk together the all-purpose flour, baking powder, and salt in a large bowl until fully combined.
3. Fold in the sour cream with a spatula until a shaggy dough forms—don’t overmix to keep the breadsticks tender.
4. Turn the dough onto a lightly floured surface and knead it gently 4–5 times until it just comes together.
5. Roll the dough into a ½-inch thick rectangle using a rolling pin.
6. Cut the dough into 12 even strips with a sharp knife or pizza cutter for clean edges.
7. Twist each strip gently and place them 1 inch apart on the prepared baking sheet.
8. Brush the twisted dough strips generously with the melted unsalted butter using a pastry brush.
9. Sprinkle the garlic powder and dried parsley evenly over the buttered breadsticks.
10. Bake for 12–15 minutes until golden brown and puffed—check at 12 minutes to avoid over-baking.
11. Let the breadsticks cool on the baking sheet for 2 minutes before serving warm.

Absolutely irresistible straight from the oven, these breadsticks boast a soft, pillowy interior with a buttery, garlicky crust. Tear them apart and dunk them in marinara sauce or serve alongside a cozy soup for the ultimate comfort food moment.

Sour Cream Coffee Cake Bread

Never underestimate the power of a good coffee cake. Now imagine it in bread form—soft, tangy, and perfect with your morning brew. Get ready to bake this Sour Cream Coffee Cake Bread that’s guaranteed to disappear fast.

Ingredients

• Flour – 2 cups
• Baking powder – 2 tsp
• Salt – ½ tsp
• Sugar – 1 cup
• Eggs – 2
• Sour cream – 1 cup
• Butter – ½ cup, melted
• Vanilla extract – 1 tsp
• Cinnamon – 1 tbsp
• Brown sugar – ½ cup

Instructions

1. Preheat your oven to 350°F.
2. Grease a 9×5-inch loaf pan thoroughly.
3. Whisk together flour, baking powder, and salt in a medium bowl.
4. Beat sugar and eggs in a separate bowl until pale and fluffy.
5. Mix in sour cream, melted butter, and vanilla extract until smooth.
6. Fold the dry ingredients into the wet mixture until just combined—don’t overmix.
7. Pour half the batter into the prepared pan.
8. Sprinkle half the cinnamon and brown sugar mixture evenly over the batter.
9. Add the remaining batter on top.
10. Finish with the rest of the cinnamon-sugar swirl.
11. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
12. Cool the bread in the pan for 10 minutes before transferring to a wire rack.

Golden and tender, this bread boasts a moist crumb from the sour cream and a sweet cinnamon swirl in every slice. Serve it warm with a dollop of whipped cream or toasted with a smear of salted butter for an extra indulgent treat.

Chocolate Chip Sour Cream Bread

Ditch the boring banana bread—this chocolate chip sour cream loaf is your new baking obsession. Grab your bowl and let’s make magic happen in under an hour. Trust me, your kitchen will smell like a professional bakery.

Ingredients

Flour – 2 cups
Baking powder – 2 tsp
Salt – ½ tsp
Sugar – 1 cup
Eggs – 2 large
Sour cream – 1 cup
Butter – ½ cup, melted
Vanilla extract – 1 tsp
Chocolate chips – 1 cup

Instructions

1. Preheat your oven to 350°F and grease a 9×5 inch loaf pan.
2. Whisk together flour, baking powder, and salt in a medium bowl.
3. In a separate large bowl, beat sugar and eggs until pale and fluffy—about 2 minutes.
4. Mix in sour cream, melted butter, and vanilla extract until fully combined.
5. Gradually fold the dry ingredients into the wet mixture using a spatula.
6. Gently stir in chocolate chips until just distributed—don’t overmix.
7. Pour the batter into your prepared loaf pan and smooth the top.
8. Bake for 50-60 minutes until a toothpick inserted in the center comes out clean.
9. Let the bread cool in the pan for 15 minutes before transferring to a wire rack.
10. Cool completely before slicing for clean cuts.

Cool completely before slicing to reveal that tender, moist crumb studded with melty chocolate pockets. The sour cream creates an incredibly soft texture that stays fresh for days. Try thick slices toasted with butter for breakfast or serve warm with vanilla ice cream for an instant dessert upgrade.

Savory Sour Cream Dill Bread

Oozing with tangy, herby goodness, this bread transforms your kitchen into a bakery. Forget boring loaves—this one’s soft, savory, and ridiculously easy. Get ready to impress with zero stress.

Ingredients

All-purpose flour – 2 cups
Active dry yeast – 1 packet (2¼ tsp)
Warm water – ¾ cup (110°F)
Sugar – 1 tsp
Salt – 1 tsp
Sour cream – ½ cup
Fresh dill – 2 tbsp, chopped
Butter – 2 tbsp, melted

Instructions

1. Combine warm water, yeast, and sugar in a large bowl. Let sit for 5 minutes until foamy.
2. Stir in sour cream, dill, and salt until fully blended.
3. Gradually mix in flour until a shaggy dough forms.
4. Knead dough on a floured surface for 8 minutes until smooth and elastic.
5. Place dough in a greased bowl, cover with a damp towel, and let rise in a warm spot for 1 hour or until doubled in size.
6. Punch down dough to release air bubbles.
7. Shape dough into a loaf and place in a greased 9×5-inch loaf pan.
8. Cover and let rise again for 30 minutes until puffy.
9. Preheat oven to 375°F.
10. Brush loaf top with melted butter.
11. Bake for 25–30 minutes until golden brown and internal temperature reaches 190°F.
12. Cool in pan for 10 minutes, then transfer to a wire rack.
Zesty dill and creamy sour cream create a tender crumb with a golden crust. Slice it warm for soups or toast thick slices for avocado smash—it’s your new go-to bread.

Apple Cinnamon Sour Cream Bread

Fall just called—it wants this cozy masterpiece in your kitchen immediately. Forget basic banana bread; this apple cinnamon sour cream situation brings all the warmth with zero fuss.

Ingredients

– All-purpose flour – 2 cups
– Baking soda – 1 tsp
– Salt – ½ tsp
– Ground cinnamon – 2 tsp
– Granulated sugar – ¾ cup
– Brown sugar – ½ cup
– Eggs – 2 large
– Sour cream – 1 cup
– Vegetable oil – ½ cup
– Vanilla extract – 1 tsp
– Apples – 2 medium, peeled and diced

Instructions

1. Preheat your oven to 350°F and grease a 9×5-inch loaf pan.
2. Whisk together flour, baking soda, salt, and cinnamon in a medium bowl.
3. In a large bowl, beat granulated sugar, brown sugar, and eggs until pale and fluffy.
4. Mix in sour cream, vegetable oil, and vanilla extract until fully combined.
5. Gradually fold the dry ingredients into the wet mixture until just incorporated—don’t overmix.
6. Gently stir in the diced apples until evenly distributed.
7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
8. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the bread cool in the pan for 15 minutes before transferring to a wire rack.
10. Cool completely before slicing for clean cuts.

Keep this beauty on your counter for cozy mornings—its tender crumb, thanks to the sour cream, melts with cinnamon-spiced apple chunks. Toast a slice and slather with salted butter for next-level vibes, or crumble it over vanilla ice cream for a lazy dessert win.

Sour Cream Honey Oat Bread

Melt that butter and get ready—this sour cream honey oat bread is about to become your new kitchen obsession. Whip up the softest, slightly sweet loaf that stays moist for days. Your toast game will never be the same.

Ingredients

– All-purpose flour – 3 cups
– Rolled oats – 1 cup
– Sour cream – 1 cup
– Honey – ¼ cup
– Warm water – ½ cup
– Active dry yeast – 2¼ tsp
– Unsalted butter – 3 tbsp
– Salt – 1 tsp
– Egg – 1

Instructions

1. Combine warm water (110°F), honey, and yeast in a large bowl. Let sit for 5 minutes until foamy.
2. Melt butter and mix with sour cream until smooth. Tip: Sour cream should be at room temperature to prevent shocking the yeast.
3. Add butter-sour cream mixture and egg to yeast bowl. Whisk until fully incorporated.
4. Stir in flour, oats, and salt until a shaggy dough forms.
5. Knead on floured surface for 8 minutes until smooth and elastic. Tip: Dough should spring back slowly when poked.
6. Place in greased bowl, cover, and let rise in warm spot for 1 hour until doubled.
7. Punch down dough and shape into 9×5-inch loaf pan.
8. Cover and let rise 45 minutes until cresting pan rim.
9. Preheat oven to 350°F. Bake 35-40 minutes until golden and internal temperature reaches 190°F. Tip: Tent with foil if browning too quickly.
10. Cool in pan 10 minutes, then transfer to wire rack. Perfectly tender crumb with subtle sweetness from honey and oats. Slice thick for French toast or enjoy warm with salted butter.

Zucchini Sour Cream Bread

Ditch the boring zucchini recipes—this sour cream bread transforms your garden surplus into something spectacular. Grab those zucchinis and get ready for the moistest, most flavorful quick bread you’ll bake all season.

Ingredients

Flour – 2 cups
Baking soda – 1 tsp
Salt – ½ tsp
Cinnamon – 1 tsp
Eggs – 2 large
Sugar – 1 cup
Vegetable oil – ½ cup
Sour cream – ½ cup
Vanilla extract – 1 tsp
Zucchini – 1½ cups grated

Instructions

1. Preheat your oven to 350°F and grease a 9×5-inch loaf pan.
2. Whisk together 2 cups flour, 1 tsp baking soda, ½ tsp salt, and 1 tsp cinnamon in a medium bowl.
3. Beat 2 eggs and 1 cup sugar in a large bowl until pale and thickened, about 2 minutes.
4. Pour in ½ cup vegetable oil and mix until fully incorporated.
5. Add ½ cup sour cream and 1 tsp vanilla extract, blending until smooth.
6. Fold in 1½ cups grated zucchini until evenly distributed.
7. Gradually add the dry ingredients to the wet mixture, stirring just until combined—don’t overmix.
8. Pour the batter into your prepared loaf pan and spread evenly.
9. Bake at 350°F for 55-65 minutes until a toothpick inserted in the center comes out clean.
10. Cool the bread in the pan for 15 minutes before transferring to a wire rack.

Velvety soft with a subtle spice warmth, this bread stays incredibly moist for days thanks to the zucchini and sour cream. Serve thick slices toasted with cream cheese for breakfast, or enjoy it as an afternoon snack with your coffee—either way, it disappears fast.

Strawberry Sour Cream Muffin Bread

Zap your boring breakfast routine with this strawberry-studded sour cream loaf that bakes up impossibly moist and tender. Each slice bursts with juicy berries and a subtle tang that’ll make you ditch basic muffins forever. Seriously—this is the only sweet bread recipe you’ll need all season.

Ingredients

All-purpose flour – 2 cups
Granulated sugar – 1 cup
Baking powder – 2 tsp
Salt – ½ tsp
Eggs – 2 large
Sour cream – 1 cup
Vegetable oil – ½ cup
Vanilla extract – 1 tsp
Fresh strawberries – 1½ cups, chopped

Instructions

1. Preheat your oven to 375°F and grease a 9×5-inch loaf pan thoroughly.
2. Whisk together 2 cups all-purpose flour, 1 cup granulated sugar, 2 tsp baking powder, and ½ tsp salt in a large bowl.
3. In a separate bowl, beat 2 large eggs until frothy, about 1 minute.
4. Stir 1 cup sour cream, ½ cup vegetable oil, and 1 tsp vanilla extract into the beaten eggs until fully combined.
5. Pour the wet ingredients into the dry ingredients and fold gently—stop mixing when just a few flour streaks remain.
6. Toss 1½ cups chopped strawberries with 1 tablespoon of the flour mixture to prevent sinking.
7. Gently fold the coated strawberries into the batter until evenly distributed.
8. Spread the batter evenly into the prepared loaf pan and tap it firmly on the counter to remove air pockets.
9. Bake at 375°F for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
10. Cool the bread in the pan for 15 minutes before transferring to a wire rack.
11. Let the bread cool completely before slicing for clean cuts. The crumb stays incredibly soft and moist thanks to the sour cream, with sweet strawberry pockets in every bite. Try toasting slices and slathering with honey butter for next-level indulgence.

Jalapeño Cheddar Sour Cream Bread

Grab your apron because this jalapeño cheddar sour cream bread is about to become your new obsession. It’s spicy, cheesy, and ridiculously easy to make—perfect for slicing warm from the oven or toasting for breakfast.

Ingredients

– All-purpose flour – 2 cups
– Baking powder – 1 tbsp
– Salt – 1 tsp
– Sour cream – 1 cup
– Eggs – 2
– Shredded cheddar cheese – 1 cup
– Diced jalapeños – ½ cup

Instructions

1. Preheat your oven to 375°F and grease a 9×5-inch loaf pan.
2. Whisk together the flour, baking powder, and salt in a large bowl.
3. In a separate bowl, beat the eggs and sour cream until smooth.
4. Pour the wet ingredients into the dry ingredients and stir just until combined—do not overmix.
5. Fold in the shredded cheddar cheese and diced jalapeños until evenly distributed.
6. Spread the batter evenly into the prepared loaf pan.
7. Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the bread cool in the pan for 10 minutes before transferring to a wire rack.
9. Slice and serve warm or at room temperature.
A moist crumb packed with melty cheddar and a kick of jalapeño makes this bread irresistible. Try it toasted with a smear of butter or as a base for avocado toast—it’s versatile enough for any meal.

Maple Pecan Sour Cream Bread

Oozing with cozy vibes, this maple pecan sour cream bread transforms your kitchen into a fall bakery. Grab your loaf pan—this beauty bakes up golden and fragrant in under an hour.

Ingredients

Flour – 2 cups
Baking powder – 2 tsp
Salt – ½ tsp
Sour cream – 1 cup
Maple syrup – ¾ cup
Egg – 1
Butter – ½ cup, melted
Pecans – 1 cup, chopped

Instructions

1. Preheat your oven to 350°F.
2. Grease a 9×5-inch loaf pan thoroughly with butter or non-stick spray.
3. Whisk together flour, baking powder, and salt in a large bowl until no streaks remain.
4. In a separate bowl, combine sour cream, maple syrup, egg, and melted butter—mix until completely smooth.
5. Pour the wet ingredients into the dry ingredients.
6. Fold gently with a spatula until just combined; do not overmix to keep the bread tender.
7. Stir in chopped pecans, reserving 2 tablespoons for topping.
8. Transfer the batter to your prepared loaf pan, spreading it evenly into the corners.
9. Sprinkle the reserved pecans over the top for a crunchy finish.
10. Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean.
11. Cool the bread in the pan for 10 minutes before turning it out onto a wire rack.
12. Slice once completely cool for neat, even pieces.
Buttery, moist crumb meets the earthy crunch of toasted pecans in every slice. Drizzle warm bread with extra maple syrup for a sticky-sweet breakfast, or toast thick slabs and slather with cinnamon honey butter.

Pumpkin Spice Sour Cream Bread

You need this pumpkin spice sour cream bread in your life. Grab your ingredients and let’s bake something incredible that fills your kitchen with cozy autumn energy.

Ingredients

Flour – 2 cups
Sugar – 1 cup
Baking soda – 1 tsp
Salt – ½ tsp
Pumpkin puree – 1 cup
Sour cream – ½ cup
Eggs – 2
Vegetable oil – ¼ cup
Pumpkin pie spice – 2 tsp
Vanilla extract – 1 tsp

Instructions

1. Preheat your oven to 350°F and grease a 9×5 inch loaf pan.
2. Whisk together 2 cups flour, 1 cup sugar, 1 tsp baking soda, ½ tsp salt, and 2 tsp pumpkin pie spice in a large bowl.
3. In a separate bowl, combine 1 cup pumpkin puree, ½ cup sour cream, 2 eggs, ¼ cup vegetable oil, and 1 tsp vanilla extract.
4. Pour the wet ingredients into the dry ingredients and fold until just combined—don’t overmix for a tender crumb.
5. Transfer the batter to your prepared loaf pan and smooth the top with a spatula.
6. Bake at 350°F for 55-65 minutes until a toothpick inserted in the center comes out clean.
7. Let the bread cool in the pan for 15 minutes before transferring to a wire rack—this prevents sticking.
8. Cool completely before slicing for clean cuts.

Fresh from the oven, this bread boasts an incredibly moist crumb thanks to the sour cream, with warm pumpkin spice flavors that deepen overnight. For an extra treat, toast slices and spread with cream cheese or use thick slices for French toast on chilly mornings.

Whole Wheat Sour Cream Bread

Eager for bread that’s actually moist? This whole wheat sour cream loaf delivers tender crumb with zero dryness. Get ready to bake your new favorite slice.

Ingredients

Whole wheat flour – 2 cups
All-purpose flour – 1 cup
Active dry yeast – 2¼ tsp
Granulated sugar – 1 tbsp
Salt – 1 tsp
Sour cream – 1 cup
Warm water – ½ cup
Unsalted butter – 2 tbsp

Instructions

1. Combine warm water (110°F), sugar, and yeast in a large bowl. Let sit for 5 minutes until foamy.
2. Add sour cream, melted butter, whole wheat flour, and all-purpose flour to the yeast mixture.
3. Mix on low speed with a dough hook for 2 minutes until ingredients combine.
4. Add salt and mix on medium speed for 6 minutes until dough pulls away from bowl sides.
5. Transfer dough to a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for 1 hour until doubled in size.
6. Punch down dough and shape into a 9×5-inch loaf pan.
7. Cover loaf pan with a clean kitchen towel and let rise for 45 minutes until dough crests pan rim.
8. Preheat oven to 375°F during the last 15 minutes of rising.
9. Bake for 35 minutes until internal temperature reaches 190°F and crust is golden brown.
10. Remove bread from pan immediately and cool completely on a wire rack for 2 hours before slicing.

Deliciously soft with a subtle tang from the sour cream, this bread stays moist for days. The tight crumb makes perfect sandwich slices, while toasting brings out nutty whole wheat notes. Try it thick-sliced with jam or as base for avocado toast.

Conclusion

Perfect for any baker, this collection proves sour cream makes bread incredibly moist and tender. Whether you’re craving savory dinner rolls or sweet breakfast treats, there’s something here for every occasion. We’d love to hear which recipes become your favorites—leave a comment below and share this roundup on Pinterest to inspire fellow bread lovers!