MOIST PUMPKIN BREAD WITH SOUR CREAM RECIPES

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SOUR CREAM PUMPKIN BREAD RECIPE - FOOD.COM



Sour Cream Pumpkin Bread Recipe - Food.com image

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!

Total Time 1 hours 10 minutes

Prep Time 10 minutes

Cook Time 1 hours

Yield 1 loaf, 8 serving(s)

Number Of Ingredients 11

1/2 cup butter (or margarine)
1 cup sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup pumpkin puree
1/2 cup sour cream or 1/2 cup plain yogurt
1 teaspoon cinnamon
1/2 teaspoon nutmeg

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!

Nutrition Facts : Calories 336.3, FatContent 15.8, SaturatedFatContent 9.4, CholesterolContent 84.5, SodiumContent 434.2, CarbohydrateContent 44.7, FiberContent 0.9, SugarContent 25.9, ProteinContent 4.6

PUMPKIN BREAD RECIPE - NYT COOKING



Pumpkin Bread Recipe - NYT Cooking image

Moist and tender, delicately flavored with pumpkin and cinnamon, this humble loaf needs no bells and whistles. If you want to go big, throw in more spices, like nutmeg and cloves, a hearty handful of chopped bittersweet chocolate or a tablespoon of orange zest. Stir in some chopped walnuts or pecans for added crunch, or scatter some pepitas or crushed gingersnaps over the top. My favorite adornment is a simple cream cheese glaze. Mix together four ounces of cream cheese, a couple tablespoons of warm milk, a tablespoon of confectioners’ sugar and a pinch of salt. Drizzle it over the cooled loaf.

Provided by Samantha Seneviratne

Total Time 2 hours

Yield 1 loaf (about 10 servings)

Number Of Ingredients 12

1/2 cup/120 milliliters vegetable oil, plus more for greasing the pan
2 1/4 cups/285 grams all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
3/4 teaspoon kosher salt
1/2 teaspoon baking soda
1 (15-ounce) can ((about 2 cups) pumpkin purée 
1 cup/200 grams granulated sugar
3/4 cup/165 grams packed light or dark brown sugar
2 large eggs
1/4 cup/60 milliliters full-fat sour cream or plain yogurt
1 1/2 teaspoons pure vanilla extract

Steps:

  • Heat the oven to 350 degrees. Oil a 8 1/2- or 9-inch loaf pan; line with parchment, leaving a 2-inch overhang on two sides.
  • In a medium bowl, whisk together the flour, baking powder, cinnamon, salt and baking soda. In a large bowl, whisk together the vegetable oil, pumpkin purée, granulated sugar, brown sugar, eggs, sour cream and vanilla. Fold the dry ingredients into the wet ingredients until fully combined. Transfer the batter to the prepared pan and smooth into an even layer.
  • Bake until the loaf is puffed and set, and a skewer inserted into the center comes out with moist crumbs attached, 60 to 75 minutes. Transfer the bread, in the pan, to a rack to cool for 20 minutes. Use a paring knife to cut the two exposed sides of bread away from the pan, then use the parchment to transfer the cake to the rack. Let cool completely.

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