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Sour Cream Loaves

 Sour Cream Loaves
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.
12 ServingsPrep: 15 min. Bake: 40 min. + cooling

Ingredients

  • 2/3 cup butter, softened
  • 2/3 cup plus 1 tablespoon sugar, divided
  • 1 egg
  • 1/2 teaspoon McCormick® Pure 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,

2 of 2

Sour Cream Loaves (continued)

Nutritional Facts: 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.