Super Moist Sour Cream Pumpkin Bread
Author: Laura
Serves: 2 9x5 loaf pans
- 1 cup melted butter
- ¾ cup brown sugar or sucanat
- 2 eggs
- 15-ounces pumpkin puree
- ½ cup sour cream
- 2 cups whole grain flour (I use freshly ground soft white wheat)
- ½ teaspoon sea salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 2 Tablespoons Pumpkin Spice*
- In a large bowl cream melted butter, sugar, eggs, pumpkin puree, and sour cream.
- Mix in flour, salt, baking powder, baking soda, and spices until well combined.
- Pour batter into two buttered 9x5 inch loaf pans.
- Bake in a 350 degree oven for 60-75 minutes or until a toothpick inserted in the middle comes out clean.
- Allow bread to sit in the pan for 10 minutes to cool.
- Removed bread from pans and place on wire racks to continue cooling.
Recipe by Heavenly Homemakers at https://www.heavenlyhomemakers.com/super-moist-sour-cream-pumpkin-bread
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