We all make banana bread, zucchini bread and things like that, but have you ever made maple bread? It’s time to try something new. I love this bread because it’s different. It’s not the same ‘ol thing. It’s lightly flavored with maple syrup, and you can add pecans or leave them out. Sour cream maple bread is a nice bread to wrap up and gift to neighbors and friends this time of year. Or think of it as a nice holiday housewarming gift!
Ingredients needed:
all purpose flour baking powder baking soda salt unsalted butter maple syrup sour cream egg pecans (optional)
How to make Sour Cream Maple Bread:
Whisk together the dry ingredients and set them aside. In a separate bowl, use a mixer to beat the butter and then mix in the maple syrup. Stir in sour cream and egg. Stir in nuts, if using. Then add the dry ingredients, and stir just until combined. Over-mixing will result in a tougher texture bread. Spoon into a loaf pan and bake!
Let cool a bit before cutting. Slices will be delicious with (real) butter. If you have apple butter or maple apple butter, try that on this sour cream maple bread too!
Ingredient notes:
Use full-fat sour cream for the best results. And there’s a different between real maple syrup and the commercial pancake syrups on the shelves. Go for the pure maple syrup. It will yield much more (and better) maple flavor to this bread.
For keeping, store this bread in a sealed container at room temperature for up to 3 days. It freezes well too. Just wrap with plastic wrap and then drop into a large plastic zip baggie. Freeze up to three months. You can do the same with individual slices instead of wrapping the whole loaf. Then it’s easy to take out and thaw for random snacking. Enjoy!
