Ingredients
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1/2
-
1
-
2
-
1
-
1 1/2
-
1
-
1/2
-
1
-
1/2
-
1
-
-
-
-
-
Directions
Sour Cream Pumpkin Bread,used to make this for a Bread and Breakfast Inn in Highlands, N.C. This is a variation on my Sour Cream Banana Bread, which turned out to be a duplicate recipe here on Zaar. So, in loving memory of my dear banana bread, here is one of the variations! You will love this! You may use flavored yogurt to kick this up a notch! Try vanilla! This also makes a great gift!,Great start as the sour cream adds so much to make the bread moist and light. I gave four instead of five stars because it was more flavorful with the addition of extra spices and pumpkin as follows: used a whole can of pumpkin and added 2 tsps of ground ginger and 1 tsp each of cloves and allspice. I also did half brown sugar and half white.,Is there any way to make this without butter? I’ve got every ingredient listed, but I’m short on butter right now and trying to stretch it out for household use for another week. Could use all sour cream as the fat for this recipe? Sounds delightful and I’m really wanting to make it, even if I have to wait till next week…but today would be SO much better! ??
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Steps
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1
Done
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Cream the Butter and Sugar Together. Stir in the Eggs and Vanilla. Stir Flour, Baking Soda, and Salt Together and Add to the Butter and Sugar. Add the Pumpkin, Sour Cream, Cinnamon and Nutmeg. Stir. |
|
2
Done
|
Bake in a Greased Loaf Pan at 350*f. For 1 Hour. If Using Mini Loaf Pans, Bake For About 45 Minutes. This Makes 3 Mini Loaves For Me. |
|
3
Done
|
Variation: |
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4
Done
|
Substitute Banana For the Pumpkin, Add 1/2 Cup Nuts, If Desired, and Leave Out the Cinnamon and Nutmeg. |
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5
Done
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You May Also Substitute Applesauce For the Pumpkin, Adding Apple Pie Spice. Have Fun! |
