Sour Cream Loaves Recipe
Sour Cream Loaves Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Cinnamon and nutmeg lend just the right amount of flavor to these moist mini loaves. Sometimes I use the batter to make muffins instead. —Joyce Lemkuil, Branson, Missouri
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 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 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 5-3/4x3x2-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 in the center comes out clean. Cool for 10 minutes before removing from pans to a wire rack. Yield: 2 mini loaves (6 slices each).
Originally published as Sour Cream Loaves in Cooking for 2 Spring 2007, p33

Nutritional Facts

1 slice: 221 calories, 12g fat (8g saturated fat), 52mg cholesterol, 264mg sodium, 25g carbohydrate (12g sugars, 0 fiber), 3g protein. Diabetic Exchanges: 2 fat, 1-1/2 starch.

  • 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
  1. 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.
  2. Pour into two 5-3/4x3x2-in. loaf pans coated with cooking spray. Combine remaining sugar and cinnamon; sprinkle over batter.
  3. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to a wire rack. Yield: 2 mini loaves (6 slices each).
Originally published as Sour Cream Loaves in Cooking for 2 Spring 2007, p33

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forSour Cream Loaves

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review