I’ve started to bundle up a little bit here in Arizona. I can wear scarves and boots and get away with it—but then I look at the Wisconsin weather forecast and I almost cry a little bit. I’ll be back in Wisconsin in just one week for Christmas break where the weather is…well, not really like Arizona. There’s snow (lots) and the temperatures are low (really low). In preparation for leaving a week from now, I started looking through my fridge and did a purge of things I didn’t want anymore and things I shouldn’t eat anymore.
The thing about looking in the fridge is always finding a little bit of this, a little bit of that. Not enough of one thing for a full serving, so you eat a little bit of a lot of things to make some weird mismatched meal. A few buffalo chicken bites, some leftover orange chicken, a spoonful of fried rice and a cookie. Totally healthy. Sometimes having a little bit of this and a little bit of that works out though. I had some leftover pumpkin puree from our Thanksgiving pumpkin cheesecakes, a little bit of sour cream from chive mashed potatoes and a small handful of walnuts from cookies I made last week.
This bread isn’t too sweet, which I love. It’s perfect for spreading a little bit of salty butter onto and enjoying with a morning cup of coffee. Or if you’re like me, standing pants-less in front of the stove for warmth and singing along to Ke$ha. You’re probably like ,’Thuy Lan you’re dumb, just put on pants to keep warm’ but that isn’t possible when you haven’t chosen the rest of your outfit in the morning. Duh.
Sour Cream Pumpkin Loaf
1/4 cup (or 4 tablespoons) unsalted butter, melted and cooled
1/4 cup sour cream
3/4 cup sugar
3/4 cup brown sugar
1/3 cup milk
1 cup pumpkin puree
1 teaspoon vanilla extract
1 3/4 cups flour
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 cup chopped walnuts
1. Preheat oven to 350°
2. Whisk together butter, sour cream, eggs, sugar, brown sugar, milk & pumpkin.
3. In a separate bowl, sift together flour, baking soda, salt, cinnamon & nutmeg.
4. Stir flour mix into wet ingredients until incorporated.
5. Mix in walnuts.
6. Grease and flour one loaf pan, pour mixture into pan.
7. Bake for about 55-75 minutes until toothpick comes out clean.
8. Cool in pan, run knife around edges to loosen loaf from pan.