Oregon Sour Cream Onion Bread
Elevate your bread-baking game with Oregon Sour Cream Onion Bread, a savory masterpiece that blends rich, tangy sour cream with the sweet, caramelized goodness of sautéed onions. This moist and flavorful quick bread features a delicate balance of all-purpose flour, a hint of sugar, and fragrant chives for a subtle herbal note, making it the ultimate companion to soups, stews, or even a cheese platter. With just 20 minutes of prep time and no yeast required, this easy recipe is perfect for both beginner and seasoned bakers alike. Whether served warm or at room temperature, its tender crumb and bold, savory taste are sure to impress at any meal.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 cups All-purpose flour
- 2 tablespoons Granulated sugar
- 1.5 teaspoons Salt
- 1 teaspoon Baking soda
- 2 teaspoons Baking powder
- 4 tablespoons Unsalted butter
- 1 cup Onion (finely chopped)
- 1.5 cups Sour cream
- 0.5 cups Milk
- 2 Eggs
- 2 tablespoons Chopped fresh chives (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and set it aside.
In a large bowl, whisk together the flour, sugar, salt, baking soda, and baking powder. Set aside.
In a small skillet, melt the butter over medium heat. Add the chopped onion and sauté until softened and translucent (about 5 minutes). Remove from heat and let cool slightly.
In a medium bowl, whisk together the sour cream, milk, and eggs until smooth. If you are using fresh chives, stir them into the wet ingredients.
Make a well in the center of the dry ingredients and pour in the sour cream mixture. Add the sautéed onions, including any residual butter from the skillet. Mix gently until just combined; do not overmix.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 45–50 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.
Serve warm or at room temperature. This bread pairs wonderfully with soups, stews, or as part of a cheese platter.
Nutrition Facts
Calories |
2781 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.8 g | 170% | |
| Saturated Fat | 79.1 g | 395% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 680 mg | 226% | |
| Sodium | 6138 mg | 267% | |
| Total Carbohydrate | 347.8 g | 126% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 61.5 g | ||
| Protein | 67.4 g | 135% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 765 mg | 59% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 953 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
