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Nutrition Facts

Serving Size 1 (105g)

Recipe makes 8 servings

Calories 339
Calories from Fat 144 (42%)
Amount Per Serving %DV
Total Fat 16.1g 24%
Saturated Fat 9.6g 48%
Monounsaturated Fat 4.4g
Polyunsaturated Fat 0.8g
Trans Fat 0.0g
Cholesterol 89mg 29%
Sodium 410mg 17%
Potassium 118mg 3%
Total Carbohydrate 44.9g 14%
Dietary Fiber 0.9g 3%
Sugars 25.5g
Protein 4.7g 9%

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Thanksgiving at the folks - 2007!

Tish

Sour Cream Pumpkin Bread

Recipe #157475 | 1¼ hours | 10 min prep | add private note
Sharon123

By: Sharon123
Feb 24, 2006

I 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!

SERVES 8 , 1 loaf (change servings and units)

Ingredients

Directions

  1. 1
    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. 2
    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. 3
    Variation:.
  4. 4
    Substitute banana for the pumpkin, add 1/2 cup nuts, if desired, and leave out the cinnamon and nutmeg.
  5. 5
    You may also substitute applesauce for the pumpkin, adding apple pie spice. Have fun!

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Featured Reviews for This Recipe

From: Jeannetess

On Oct 8, 2008

It is a very delicious bread. I changed the sugar for half sugar and half splenda because my husband is diabetic and I also used half whole wheat and half white flour. It is an excellent bread with tea. Thank you for sharing the recipe.

0 people found this review helpful

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  • From: MsMandi

    On Sep 30, 2008

    Yummy! This was an excellent bread that my family and I really love. The only change I made to it was to add 1/4 tsp ground ginger and 1/4 tsp ground cloves. I also used Splenda half/half for baking (white not brown) and it turned out perfectly. Thank you for sharing.

    1 person found this review helpful

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    From: Deb's Recipes

    On Mar 2, 2006

    Wonderfully moist melt-in-your-mouth pumpkin bread! It is deliciously flavorful, not too sweet and with the right amount of spices. I replaced the cinnamon and nutmeg with pumpkin pie spice and baked my loaf for 65 minutes until it passed the toothpick test. Also, I have enjoyed Sharon's banana variation of the recipe before, and I'd have to say it's my all-time favorite!!

    3 people found this review helpful

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    From: ~Rita~

    On Mar 7, 2006

    This bread rose so nice and high was very soft and moise and tasted delish lightly seasoned with warming spices. I made it in my food processor. Bake for 60 minutes. Thanks!

    2 people found this review helpful

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  • Read all 27 reviews

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