Pumpkin Sour Cream Bread

• Vegetarian

• Produce

  • 1 15 oz. can Pumpkin puree

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1/2 tsp Baking powder
  • 1 tsp Baking soda
  • 1 tsp Cinnamon
  • 1 tsp Cloves, ground
  • 2 cups Flour
  • 1/2 tsp Nutmeg
  • 1/2 tsp Salt
  • 2 cups Sugar

• Dairy

  • 2 cubes Butter
  • 1/2 cup Sour cream

Found on sugar-n-spicegals.com

Description

Ingredients

• 2 cubes of butter, softened (1 cup)
• 2 cups sugar
• 2 eggs
• 1 15 oz. can pumpkin puree
• ½ cup sour cream
• 2 cups flour
• ½ tsp. salt
• ½ tsp. baking powder
• 1 tsp. baking soda
• 1 tsp. ground cloves
• 1 tsp. cinnamon
• ½ tsp. nutmeg

Directions

• Preheat oven to 325 degrees.
• Grease and flour 2 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, cloves, cinnamon, and nutmeg to the mixture and mix together on low speed.
• Pour into prepared pans.
• 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.
• ENJOY!
• (If you want to freeze them, wrap them well in cellophane after they have completely cooled and place in freezer)