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Maple Sour Cream Bread

March 22, 2011

If you’re like me and always end up with leftover sour cream and nothing to do with it, a great way to solve that problem is to make bread or cake!

This morning I woke up and was trying to think of a way to use up some leftover sour cream from my St. Patrick’s Day potluck, and decided maple sour cream bread was the tastiest way to go.

Not only is it rich, dense, moist, and delicious–almost cake-like–it is much healthier because the recipe calls for maple syrup instead of refined white sugar. Maple syrup contains a more complex array of nutrients (e.g. calcium and antioxidants) than sugar. It’s also lower in calories, according to With lowfat sour cream instead of the regular stuff, this is one bread (cake?) to not feel terribly guilty about.


-1/2 cup butter or margarine (1 stick = 8 tbsp = 1/2 cup), softened

-3/4 cup pure maple syrup

-1 egg

-1 cup lowfat sour cream

-1.75 cups flour (whole wheat is better)

-2 tsp baking powder

-1 tsp baking soda

-1/2 tsp salt

-1 tsp cinnamon

*optional: chopped nuts, dried fruit, etc.


-two mixing bowls + hand whisk + spoon

-one normal sized loaf pan


1. Combine butter and maple syrup in a mixing bowl until well-blended. In a smaller bowl, combine the dry ingredients together and set aside.

2. Add the egg and sour cream to the bowl and blend.

3. Add the dry ingredients and mix with a spoon until the wet and dry ingredients are incorporated.

4. Add whatever chopped nuggets of surprise you prefer, and blend (I prefer chopped almonds and dried cranberries).

Pour the batter into a pre-greased loaf pan and sprinkle the top of the loaf with cinnamon.

5 . Bake for about 50 minutes at 350 degrees, or until browned and a toothpick comes out clean. Yum! So delicious. I eat mine with some extra maple syrup on top.

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