Pumpkin Sour Cream Bread

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Ingredients

  • 1 c. soft butter
  • 2 c. sugar
  • 2 eggs
  • 1 15 oz. can pumpkin puree
  • ½ c. sour cream
  • 2 c. flour
  • ½ tsp. salt
  • ½ tsp. baking powder
  • 1 tsp. baking soda
  • 2 tsp. of Pumpkin Pie Spice (if you don’t have pumpkin pie spice, 1 tsp. ground cloves, 1 tsp. cinnamon, 1/2 tsp nutmeg)
  • Topping (optional)
  • ¼ c. sugar
  • ¼ c. brown sugar
  • ½ c. flour
  • ¼ c. cold butter
  • ¼ tsp. cinnamon

Directions

  • Make the Crumb Topping (optional):
  • In a medium bowl, whisk together flour, cinnamon, granulated sugar, and light brown sugar. Cut in cold butter with a pastry blender or knives until combined and small crumbs form. Set aside.
  • Instructions:
  • Preheat oven to 325 degrees.
  • Grease and flour two 9″ x 5″ loaf pans. (Any loaf pan around that size will work just fine)
  • In a large bowl, cream together the butter and sugar.
  • Add the eggs one at a time and mix well.
  • Add the pumpkin and sour cream and blend well.
  • Add the flour, baking soda, baking powder, salt, pumpkin pie spice to the mixture and mix together on low speed.
  • Pour into prepared pans.
  • If using the optional Crumb topping, top each with half of the topping, very gently pressing it into the batter.
  • Bake for 65 to 75 minutes, or until a fork comes out clean.
  • Cool in pan about 10 minutes.
  • Lightly run a knife around the edges of pan to help from sticking.
  • Turn out onto a cooling rack.