Lightened Up Sour Cream Pumpkin Bread Recipes
LIGHTENED-UP SOUR CREAM PUMPKIN BREAD
A lighter version of an old favorite, I sprinkle the top before baking with a turbinado sugar (Sugar in the Raw) for a nice crunchy topping. Makes 2 loaves. I use glass bread pans, I have found metal bread pans darken the outside of the bread too quickly. Optional - add a cup of chocolate chips for a real treat.
Provided by muddydog
Categories Quick Breads
Time 1h35m
Yield 24 slices, 24 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 325.
- Grease 2 glass bread pans.
- Sift all dry ingredients together.
- Add wet ingredients & mix until moistened, do not over do it!
- Fold in chocolate chips (optional).
- Divide between prepared bread pans.
- Sprinkle each pan with 1 Tbs turbinado sugar before baking.
- Bake 1 hour.
Nutrition Facts : Calories 218.7, Fat 7.9, SaturatedFat 2.5, Cholesterol 3.4, Sodium 119.7, Carbohydrate 36.1, Fiber 1.1, Sugar 20, Protein 2.6
SOUR CREAM PUMPKIN BREAD
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!
Provided by Sharon123
Categories Quick Breads
Time 1h10m
Yield 1 loaf, 8 serving(s)
Number Of Ingredients 11
Steps:
- 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.
- 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.
- Variation:.
- Substitute banana for the pumpkin, add 1/2 cup nuts, if desired, and leave out the cinnamon and nutmeg.
- You may also substitute applesauce for the pumpkin, adding apple pie spice. Have fun!
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