Cream white sugar and 3/4 cup butter until light and fluffy in a third, large bowl. Grease and flour two 9″ x 5″ loaf pans. Pour the pumpkin mixture into the flour mixture and mix gently just until combined.
(Any Loaf Pan Around That Size Will Work Just Fine) In A Large Bowl, Cream Together The Butter And Sugar.
Add the flour, baking soda, baking powder, salt, cloves, cinnamon, and nutmeg to the mixture and mix together on low speed. This moist pumpkin bread recipe is a fall favorite, and the maple brown butter glaze is irresistible! Add the pumpkin and sour cream and blend well.
Grease And Flour Two Loaf Pans And Set Aside.
Add the eggs one at a time and mix well. Add pumpkin puree and sour cream or yogurt. Whisk the pumpkin puree, milk, sour cream, and vanilla into the egg mixture.
Beat Eggs Into Butter Mixture One At A Time, Then Mix In Vanilla.
In a mixing bowl, cream together the sugar, butter, egg and vanilla. Add eggs, pumpkin puree and sour cream and mix until well incorporated. This is an e asy pumpkin bread with sour cream and brown sugar!
