I hate wasting ingredients. The other day I had half a container of sour cream leftover from some enchiladas that I didn't know what to do with and I couldn't bring myself to throw it away. I'm not a huge lover of sour cream, but I don't mind when it is hidden in recipes. Being November, I thought it would be good baked into a pumpkin quick bread.
Our family has been enjoying this delicious moist bread for breakfast and have decided it was a "keeper" recipe.
Pumpkin Sour Cream Quick Bread
(Adapted from Tasty Kitchen)
1/2 cups unsalted butter, melted and cooled for 10 minutes
1/2 cups sour cream
1 1/2 cup sugar
1 1/2 cup brown sugar
2/3 cup whole milk
2 cups pumpkin puree
1 teaspoon vanilla extract
3 1/2 cups flour
2 teaspoons baking soda
2 teaspoons salt
3 teaspoons cinnamon
1. Preheat your oven to 350 degrees F. Grease two loaf pans and set aside.
2. In a large bowl, stir together the flour, baking soda, salt, and cinnamon with a whisk.
3. In another bowl, add the cooled butter and whisk in the sour cream, eggs, both sugars, whole milk, pumpkin puree, and vanilla.
4. Add the dry ingredients to the wet ingredients and stir just until everything is incorporated.
5. Divide the batter between the two prepared loaf pans and bake for 55-65 minutes. (Mine took 65 minutes.) Allow the bread to cool 10 minutes in the pan. Run a knife along the edges and remove from the pan. Continue cooling on a cooling rack.
Slice and serve with butter.