Sour Cream Nut Bread
A moist, nut-studded sour cream bread with rich flavor and tender crumb, perfect for breakfast, snacks, or tea time, appealing to those who enjoy classic baked treats.
Ingredients
Instructions
- Beat eggs and sugar; add vanilla.
- Add salt to flour.
- Add flour alternately with sour cream, mixing well after each addition.
- Stir in finely chopped nuts.
- Grease and flour the bottom of a 5 x 9-inch pan.
- Pour batter into prepared pan.
- Bake for 60 minutes at 350°F (175°C).
- When baked, loosen sides of the pan while still warm; remove and cool on a rack.
Tips & Substitutions
For a richer flavor, consider using Greek yogurt instead of sour cream. You can also substitute half of the sugar with brown sugar for a deeper sweetness. If you prefer a nut-free version, omit the nuts or replace them with chocolate chips. Ensure the eggs are at room temperature for better mixing. This recipe is a great alternative to American recipes like Ruby'S Apple-Walnut Drop Cookies.
Serving Suggestions
Serve sour cream nut bread as a delightful breakfast or snack, accompanied by a spread of butter or cream cheese. It pairs beautifully with coffee or tea. For a more indulgent dessert, enjoy it with a scoop of vanilla ice cream or alongside fruit salads like Eda Meissner'S Congealed Salad.
Storage & Reheating
Store leftover sour cream nut bread in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and freeze for up to two months. To reheat, simply slice and warm individual pieces in the microwave or oven at a low temperature until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Sour Cream Nut Bread contains roughly 549 calories, with 11g protein, 114g carbohydrates, and 6g fat. It is an excellent source of vitamin C (25% of the Daily Value), protein (22% of the Daily Value), and iron (20% of the Daily Value), and a good source of calcium and potassium. Note that it is relatively high in sodium, at 1764mg per serving (77% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of nut in this recipe?
Absolutely! While walnuts and pecans are popular choices, you can use any nut you prefer, such as almonds or hazelnuts. Just be sure to chop them finely for even distribution in the bread.
What can I do if my bread is too dense?
If your sour cream nut bread turns out dense, it may be due to overmixing the batter or not measuring the flour accurately. Make sure to spoon flour into your measuring cup and level it off without packing it down. Also, avoid mixing too vigorously after adding the flour.
How can I make this recipe gluten-free?
To make sour cream nut bread gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Be sure to check that your baking soda is gluten-free as well. The texture may vary slightly, but it should still be delicious!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).