Best 3 Sour Cream Pumpkin Bread Recipes
Indulge in the delightful flavors of fall with our collection of tantalizing sour cream pumpkin bread recipes! These delectable treats combine the classic flavors of pumpkin spice with the tangy richness of sour cream, resulting in a moist, flavorful bread that will warm your heart and soul. From simple one-bowl recipes perfect for beginner bakers to decadent variations featuring cream cheese or chocolate chips, our recipes cater to every taste and skill level. So, preheat your oven, gather your ingredients, and embark on a culinary journey that celebrates the essence of autumn. Whether you're looking for a comforting snack, a sweet breakfast treat, or a delightful addition to your holiday table, our sour cream pumpkin bread recipes are sure to satisfy your cravings.
Let's cook with our recipes!
SOUR CREAM PUMPKIN CAKE
The nicely spiced streusel in the center of this cake is a marvelous surprise and complement to the cinnamony pumpkin cake. It's delicious for breakfast or dessert. -Elaine Holmberg, Norfolk, Nebraska
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- In a small bowl, combine the brown sugar, cinnamon and allspice. Cut in butter until crumbly; set aside., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in the sour cream, pumpkin and vanilla. Combine the flour, cinnamon, baking soda and salt; gradually add to creamed mixture., Pour half of the batter into a greased 10-in. fluted tube pan. Sprinkle with reserved crumb mixture; top with remaining batter. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean., Cool for 10 minutes before removing from pan to a wire rack to cool completely. Combine glaze ingredients; drizzle over cooled cake.
Nutrition Facts : Calories 564 calories, Fat 21g fat (13g saturated fat), Cholesterol 126mg cholesterol, Sodium 556mg sodium, Carbohydrate 87g carbohydrate (61g sugars, Fiber 2g fiber), Protein 7g protein.
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!
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
Tips:
- For a richer flavor, use dark chocolate chips instead of semi-sweet.
- Add a teaspoon of pumpkin pie spice to the batter for a more pronounced pumpkin flavor.
- If you don't have sour cream, you can substitute plain yogurt.
- To make the bread ahead of time, bake it and then let it cool completely. Wrap it tightly in plastic wrap and store it in the refrigerator for up to 3 days.
- You can also freeze the bread for up to 2 months. To freeze, wrap the cooled bread tightly in plastic wrap and then place it in a freezer bag.
Conclusion:
This sour cream pumpkin bread is a delicious and easy-to-make treat that is perfect for fall. It is moist and flavorful, with a tender crumb. The sour cream adds a tangy flavor that complements the sweetness of the pumpkin. This bread is perfect for breakfast, lunch, or a snack. It is also a great way to use up leftover pumpkin puree.
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