Sour Cream Pumpkin Bread

Sour Cream Pumpkin Bread

***Susan's Note: I used vanilla yogurt instead of sour cream. I used pumpkin pie spice instead of those listed.


Ingredients

* 1/2 cup butter
* 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 plain yogurt
* 1 teaspoon cinnamon
* 1/2 teaspoon nutmeg

Directions

By Sharon123: 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!

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. 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. 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!

Pumpkin Swirl Bread

SUSAN'S NOTE: A fall favorite

* 1 (8 ounce) package cream cheese
* 1/4 cup white sugar
* 1 egg, beaten

* 1 3/4 cups all-purpose flour
* 1 1/2 cups white sugar
* 1 teaspoon baking soda
* 1 teaspoon ground cinnamon
* 1/2 teaspoon salt
* 1/4 teaspoon ground nutmeg

* 1 cup pumpkin puree
* 1/2 cup butter, melted
* 1 egg, beaten
* 1/3 cup water

DIRECTIONS

1. Blend cream cheese, 1/4 cup sugar, and 1 beaten egg. Set aside.
2. Combine flour, 1 1/2 cups white sugar, baking soda, salt, and spices. Set aside.
3. Combine pumpkin, butter or margarine, beaten egg, and water. Add flour mixture to pumpkin mixture, mixing just until moistened. Reserve 2 cups of the pumpkin batter. Pour the remaining batter into a greased and floured 9 x 5 inch loaf pan. Pour cream cheese mixture over pumpkin batter, and top with reserved pumpkin batter. Cut through batter several times with a knife for a swirl effect.
4. Bake at 350 degrees F (175 degrees C) for 70 minutes, or until tester comes out clean. Cool in the pan for 10 minutes, and then remove from pan to cool completely.