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    You are in: Home / Recipes / Sour Cream Pumpkin Bread Recipe
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    Sour Cream Pumpkin Bread

    Sour Cream Pumpkin Bread. Photo by Lalaloula

    1/13 Photos of Sour Cream Pumpkin Bread

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    10 mins

    1 hrs

    Sharon123's Note:

    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!

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    Ingredients:

    Serves: 8

    Yield:

    loaf

    Units: US | Metric

    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!

    Ratings & Reviews:

    • on November 02, 2010

      55

      I also stirred in 1/2 cup chopped pecans. This made a moist and tender quick bread and I will definitely be making this again! Thanks for sharing Sharon. Made for Cookathon for Sharon in memory of DH.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 05, 2009

      55

      I threw in half a banana, 3/4 tsp. caramel extract, and 3/4 cup of pecans and it was delicious. Very moist.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 09, 2009

      55

      Great pumpkin bread. Baked up beautiful and high in the 60 minutes. Dense and very moist without being heavy. I did use pumpkin pie spice instead of just the cinnamon and nutmeg, and I added 1/2 cup of plumped raisins. I think I'll be trying the banana version very soon :) And probably other fruits too. I think this is now my basic quick bread recipe. Thanks Sharon!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (69)

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    Nutritional Facts for Sour Cream Pumpkin Bread

    Serving Size: 1 (106 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 336.2
     
    Calories from Fat 142
    42%
    Total Fat 15.8 g
    24%
    Saturated Fat 9.4 g
    47%
    Cholesterol 84.4 mg
    28%
    Sodium 434.1 mg
    18%
    Total Carbohydrate 44.7 g
    14%
    Dietary Fiber 0.9 g
    3%
    Sugars 25.8 g
    103%
    Protein 4.5 g
    9%

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