Lightened Up Sour Cream Pumpkin Bread Recipes

PUMPKIN CREAM CHEESE BREAD (LIGHTENED UP) RECIPE - (4.6/5)

Steps:

• Preheat oven to 350 Prepare one mini loaf pan (it should hold 8 loaves) or 2 9x5 loaf pans with nonstick spray Bread Layers In the bowl of your stand mixer or hand mixer combine pumpkin, eggs and egg white until smooth In a separate medium bowl whisk together flour, sugars, baking soda & pumpkin pie spice Slowly add the dry ingredients into the wet mixing until just smooth, set aside Cream Cheese Layer In another bowl either for your stand mixer or hand mixer combine all ingredients until smooth Bread Assembly Pour or spoon half of the pumpkin bread mixture into the bottom of the mini loaf pan or the large loaf pan Evenly divide the cream cheese mixture over the pumpkin bread mixture and smooth out using the back of a spoon Pour the remaining pumpkin bread mixture over the cream cheese mixture, covering as much as you can Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean Let cool for about 10-15 minutes and then remove from the pans Nutritional Info Calories: 324 Total Fat: 2.8 g Saturated Fat: 1 g Trans Fat: 0 g Cholesterol: 85.2 mg Sodium: 397.4 mg Total Carbs: 65.2 g Dietary Fiber: 2.5 g Sugars: 42.7 g Protein: 10.4 g

SOUR CREAM PUMPKIN BREAD

Steps:

• 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.
• 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.
• 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!

SOUR CREAM PUMPKIN CAKE

Steps:

• In a small bowl, combine the brown sugar, cinnamon and allspice. Cut in butter until crumbly; set aside., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in the sour cream, pumpkin and vanilla. Combine the flour, cinnamon, baking soda and salt; gradually add to creamed mixture., Pour half of the batter into a greased 10-in. fluted tube pan. Sprinkle with reserved crumb mixture; top with remaining batter. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean., Cool for 10 minutes before removing from pan to a wire rack to cool completely. Combine glaze ingredients; drizzle over cooled cake.

LIGHTENED-UP SOUR CREAM PUMPKIN BREAD

Steps:

• Preheat oven to 325.
• Grease 2 glass bread pans.
• Sift all dry ingredients together.
• Add wet ingredients & mix until moistened, do not over do it!
• Fold in chocolate chips (optional).
• Divide between prepared bread pans.
• Sprinkle each pan with 1 Tbs turbinado sugar before baking.
• Bake 1 hour.