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Moist Pumpkin Bread Recipe With Sour Cream

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Moist Pumpkin Bread Skinny & Tasty Recipes
Moist Pumpkin Bread Skinny & Tasty Recipes from skinnyandtasty.com

Description

This moist pumpkin bread recipe with sour cream is the perfect fall treat! The addition of sour cream gives the bread a rich and creamy texture, while the pumpkin adds a delicious seasonal flavor. This recipe is easy to make and is perfect for breakfast or as a snack.

Prep Time

Preparation time for this recipe is approximately 15 minutes.

Cook Time

The bread should be baked for 1 hour and 15 minutes.

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 cup canned pumpkin puree
  • 1/2 cup sour cream

Equipment

  • Loaf pan (9x5 inch)
  • Bowl
  • Mixer (optional)

Method

  1. Preheat oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
  2. In a bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  3. In a separate bowl, beat butter and sugar together until light and fluffy (using a mixer is optional).
  4. Add eggs to the butter mixture one at a time, mixing well after each addition.
  5. Mix in pumpkin puree and sour cream.
  6. Gradually stir in the flour mixture until just combined.
  7. Pour the batter into the prepared loaf pan.
  8. Bake for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean.
  9. Allow the bread to cool in the pan for 10 minutes before removing it and placing it on a wire rack to cool completely.
  10. Serve and enjoy!

Notes

For a variation, you can add chopped nuts or raisins to the batter. You can also top the bread with a cream cheese frosting for a sweeter treat.

Nutrition Info

This recipe makes 12 servings. Each serving contains approximately:
  • Calories: 256
  • Total Fat: 11.5g
  • Saturated Fat: 6.9g
  • Cholesterol: 60mg
  • Sodium: 275mg
  • Total Carbohydrates: 35.1g
  • Dietary Fiber: 1.5g
  • Sugars: 17.3g
  • Protein: 3.6g

Recipes FAQ

Can I use fresh pumpkin instead of canned?

Yes, you can use fresh pumpkin. Just make sure to roast or boil it until it's soft, then puree it in a food processor or blender.

Can I use Greek yogurt instead of sour cream?

Yes, you can use Greek yogurt instead of sour cream. The texture may be slightly different, but it will still taste delicious.

Can I freeze this bread?

Yes, you can freeze this bread for up to 3 months. Just make sure to wrap it tightly in plastic wrap and store it in an airtight container.

Recipe Tips

  • Make sure to measure the flour accurately to avoid a dry or dense bread.
  • If you don't have a mixer, you can mix the ingredients by hand with a whisk or a wooden spoon.
  • Allow the bread to cool completely before slicing to avoid it falling apart.

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