Sour Cream-Maple Bread

Sour Cream-Maple Bread

Sour Cream-Maple Bread is rated 3.9 out of 5 by 8.
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Prep Time: 15 minutes
Cook Time: 50 minutes
Servings: 8
This bread boasts subtle flavors of butter and sour cream with discreet overtones of maple syrup. A handheld mixer can be used instead of a whisk to blend the butter and syrup, but further mixing is easily done by hand.

Ingredients:

  • 1 3/4 cups all-purpose flour
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 8 Tbs. (1 stick) unsalted butter, at
     room temperature
  • 3/4 cup pure maple syrup
  • 1 cup sour cream
  • 1 egg
  • 1/2 cup chopped pecans

Directions:

Preheat an oven to 350ºF. Grease and flour a 1-lb. loaf pan.

In a small bowl, stir and toss together the flour, baking powder, baking soda and salt. Set aside.

In a bowl, using a whisk, beat the butter until smooth, then slowly add the maple syrup, whisking constantly. Whisk in the sour cream and egg. Stir in the pecans. Add the flour mixture and stir until just blended.

Spoon the batter into the prepared pan and bake until a toothpick inserted into the center of the loaf comes out clean, 50 to 60 minutes. Transfer the pan to a wire rack and let cool for 15 minutes, then turn the loaf out onto the rack and let cool completely. Makes 1 loaf.

Adapted from Williams-Sonoma Kitchen Library Series, Muffins & Quick Breads, by John Phillip Carroll (Time-Life Books, 1993).
Rated 5 out of 5 by from Moist and wholesome I used high quality Vermont maple syrup and Organic Sour Cream. I substituted applesauce for half the butter. It was awesome! Moist, and perfectly sweet with no cane sugar! I have also made this recipe using gluten free flour. Was fabulous. Tonight I am going to reduce the syrup and chop dates instead of nuts for someone with a nut allergy. This is a great, versatile recipe
Date published: 2016-04-07
Rated 1 out of 5 by from Not the best, don't waste your time I rarely give negative reviews on WS recipes. Sadly, there isn't much to rave about this recipe. There are other quick bread recipes that taste phenomenal, and this one was barely mediocre. Don't waste your time.
Date published: 2015-01-22
Rated 4 out of 5 by from Moist and delicious I substituted 3/4 cup WW flour and used fat free Greek yogurt simply because I didn't have sour cream on hand. Also increased pecan by 1/3 cup. It smelled wonderful during baking. The batter overflew the loaf pan. The baking soda-acid reaction was too much so that I could see its volume expanding so fast even before pouring to the pan. I will try 1/2 tsp of baking soda next time. Other than that, it was moist and delicious while not too sweet. Good for breakfast or afternoon snack with hot rooibos tea.
Date published: 2014-01-12
Rated 4 out of 5 by from quick and moist bread I made this and liked it. I used half almond flour. I agree that it doesn't have much maple flavor, but I liked the fact that it isn't as dry or sweet as most banana or fruit bread recipes, because you use maple syrup versus sugar. And the sour cream makes it moist. I would imagine the yogurt suggestion would work well.
Date published: 2013-04-05
Rated 2 out of 5 by from Just Okay... We didn't think the maple flavor came through at all. My bread was very pale in color - not golden like the picture. Texture is similar to sour cream coffee cakes.
Date published: 2012-11-17
Rated 5 out of 5 by from Delish for breakfast! A very nice semi-sweet bread. I used Fage plain nonfat yogurt instead of the sour cream. It smells great while it's baking, and tastes even better. When it was cool, I sliced it and wrapped and froze slices (after sampling it, of course!) I liked that it wasn't too sweet. The maple syrup makes it a little costly to make, but worth it.
Date published: 2012-10-05
Rated 5 out of 5 by from Great company bread This is a great bread. It freezes very well. I made a maple butter spread to put on it. My family loved it. This will be a Christmas bag gift.
Date published: 2012-09-28
Rated 5 out of 5 by from The very best! Very,very good.I added a bit of cinnamon,and a bit of whole wheat flour. Freezes well also.
Date published: 2012-01-29
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