Sour Cream Loaves Recipe

Sour Cream Loaves Recipe photo by Taste of Home

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Cinnamon and nutmeg lend just the right amount of flavor to these moist mini loaves from Joyce Lemkuil of Branson, Missouri. "Sometimes I use the batter to make muffins instead," Joyce notes.

This recipe is:

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Diabetic Friendly

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Sour Cream Loaves Recipe

Prep: 15 min. Bake: 40 min. + cooling

Yield: 12 Servings

15 40 55

Ingredients

2/3 cup butter, softened
2/3 cup plus 1 tablespoon sugar, divided
1 egg
1/2 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon, divided
1/2 cup sour cream

Directions

In a large bowl, cream butter and 2/3 cup sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda, salt, nutmeg and 1/4 teaspoon cinnamon; gradually add to creamed mixture alternately with sour cream.
Pour into two 5-3/4-in. x 3-in. x 2-in. loaf pans coated with cooking spray. Combine remaining sugar and cinnamon; sprinkle over batter.
Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to a wire rack. Yield: 2 mini loaves (6 slices each).

Nutritional Facts 1 slice equals 221 calories, 12 g fat (8 g saturated fat), 52 mg cholesterol, 264 mg sodium, 25 g carbohydrate, trace fiber, 3 g protein. Diabetic Exchanges: 2 fat, 1-1/2 starch.

Originally published as Sour Cream Loaves in Cooking for 2 Spring 2007, p33