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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

⁽⁴⁷⁾ RATE IT NOW Print Recipe

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

1/2 cup butter (or margarine)
1 cup sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup pumpkin puree
1/2 cup sour cream or plain yogurt
1 teaspoon cinnamon
1/2 teaspoon nutmeg

Directions

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
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
Variation:.
4
Substitute banana for the pumpkin, add 1/2 cup nuts, if desired, and leave out the cinnamon and nutmeg.
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: Lalaloula

On Jul 30, 2009

Mmmmm, what a YUMMY recipe!!! This is incredibly moist, flavourful and tasty! The cinnamon and vanilla go so well with the pumpkin and the sour cream adds a very nice touch! I decided to make it in muffin tins as Im moving right now and didnt have my loaf pan on hand. But Im sure to make this again in autumn as I think its one of the best pumpkin breads Ive ever eaten. THANKS SO VERY MUCH for sharing this LOVELY treat with us, Sharon!

1 person found this review helpful

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From: cuppycakes

On Jun 7, 2009

Spiced Pumpkin Bread is a lot better. This is rather bland.

0 people 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!!

4 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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