Sour Cream Pumpkin Bread

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.

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.

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!!

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!