Sour Cream Pumpkin Bread

pumpkin bread

A moist, very flavorful pumpkin bread, the perfect autumn breakfast!

Makes 12 servings

Nonstick baking spray
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon pumpkin pie spice
2 large eggs
1/4 cup unsalted butter, melted and slightly cooled
1 1/2 cups granulated sugar
1/3 cup whole milk
1 cup pure pumpkin puree
1 teaspoon pure vanilla extract

1. Preheat oven to 350 degrees F. Spray a standard loaf pan with nonstick baking spray.

2. In a large bowl, whisk together the flour, baking soda, salt and pumpkin pie spice. Set aside.

3. In a medium bowl, whisk together the eggs, butter, LILLY SOUR CREAM, sugar, milk, pumpkin puree and vanilla.

4. Add the liquid mixture to the flour mixture, mixing just until combined. Transfer to the prepared baking dish.

5. Bake 50-60 minutes, or until a toothpick inserted in the center comes out clean. Cool 10 minutes in pan on a cooling rack, then invert onto a platter and back to the cooling rack. Cool to room temperature before slicing and serving.

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