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Wednesday, December 1, 2010

Sour Cream Pumpkin Bread

This pumpkin bread is a staple in our house.  I make it and everyone eats it for breakfast.  By day two, there is usually nothing left.  It's also great for an afternoon break with a cup of coffee or tea (if I can get to it in time).  The sour cream makes it very moist and is lighter than using only oil

You will need: (mise en place)
  • 1 cup (250g) pumpkin purée
  • 2 eggs
  • 3/4 cup (150g) of sugar 
  • 1 tbsp (15ml) of vanilla extract
  • 1/4 cup (55ml) of vegetable oil
  • 1/4 cup (55g) of sour cream or crème fraîche
  • 1 1/2 cups (200g) of all purpose flour 
  • 1 tsp of baking soda
  • 1 tsp of baking powder
  • 1/2 tsp of salt
  • 1 tsp each of nutmeg, ginger and ground cloves
  • 1 tsp of cinnamon
  • 1/2 cup of chopped pecans
  • sprinkle of icing sugar
  1. Preheat oven to 350°F (175°C);
  2. Beat the eggs in a large bowl and add the pumpkin purée, the vanilla extract, the sugar, the oil and the sour cream (crème fraîche);
  3. In another bowl, mix together the flour, baking soda, salt and spices;
  4. Add the dry ingredients to the wet ingredients and mix well until blended (try not to over mix as it will toughen the batter); 
  5. Add the pecans and pour into a buttered loaf pan;
  6. Bake until a toothpick inserted into the centre comes out clean (about 40 minutes).

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