51 Reviews of Sour Cream Pumpkin Bread

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!

From: pixieglenn

On Apr 10, 2008

THis was amazing! I am giving it a five for flavor but I am not too happy with the nutritional benefits of it, however, the flavor and texture are amazing! It came out more like cake than bread and I will be using this recipe from now on, I'm ditching my old standby recipe I've used for years after using this one. I did make a few changes. Like a previous poster, I did half the butter and the other half applesauce. Next time I make it I will try exchanging out all the butter for applesauce for health reasons. I also used egg beaters instead of real eggs and light sour cream, again for fat content. Another thing I did was whip the batter in my Kitchenaide for a full minute before adding it to the pans. I don't know how much difference that made, but mine turned out moist and seriously cake-like. I doubled the batch and got three healthy sized loaves in 8x4 inch pans.

From: annlouise

On Mar 2, 2008

I made the banana version, and left in the spices, because I love spices in my banana breads. I was initially disappointed at the flavor and texture, however, when toasted up, I was delighted at the crispy outside and melt-in-your-mouth inside.

From: Zeph's Wife

On Nov 20, 2007

I made three mini loaves and they came out the perfect amount. I followed the recipe exactly and we were very happy with the results. Very moist with just the right amount of spices for us. Thanks for posting. I will make this again.

From: Tripsymilkmaid

On Apr 21, 2008

I have made this twice now in the last week, the only modification being an exchange of thick, sweetened Greek yogurt for the sour cream. It is an excellent pumpkin bread - dense, sweet, and spicy.

From: ElleFirebrand

On Nov 29, 2007

I am taking this to work tomorrow and it looks fantastic. I substituted half of the butter with unsweetened apple sauce and used reduced-fat sour cream. I was going to cut the sugar but when I tasted the batter, it didn't taste quite sweet enough so I put more in. I hope the texture comes out okay, because I discovered while I was baking that I was out of all-purpose flour. I used high gluten flour in its place, when I probably should have used pastry flour. We'll see how it tastes tomorrow. It smells absolutely delicious!

From: Barbasol

On May 9, 2008

hey Sharon123, Just wanted to let you know that I love your Sour Cream Banana Bread, it is the only recipe I use. I usually add chocolate chips and nuts to it also. I am looking for a pumpkin bread recipe, and I know that this will be just as good!!

From: newmama

On Sep 28, 2008

Very good bread! Love the spices and it wasn't too sweet. I added a tad more pumpkin to finish off a can and baked it in a glass 8x4 loaf for 75 minutes.

From: Kaarin

On Aug 19, 2008

This is deliciously moist and yummy. I love everything about it! Thanks!