Sour Cream and Vanilla Bread
Indulge in the irresistible aroma and moist texture of Sour Cream and Vanilla Bread, a decadent loaf that’s perfect for breakfast, dessert, or an afternoon treat. This easy-to-make quick bread combines the richness of sour cream with the warm, sweet notes of pure vanilla extract, creating a tender crumb that's both comforting and flavorful. Enhanced by simple pantry staples like melted butter, sugar, and milk, this classic recipe comes together in just 15 minutes of prep time and bakes to golden perfection in under an hour. Serve it warm straight from the oven or at room temperature for a delightful treat that pairs beautifully with coffee or tea. Plus, with its melt-in-your-mouth texture and subtle sweetness, this homemade bread will stay moist for days—if it lasts that long! Perfect for sharing or savoring solo, this sour cream and vanilla bread is sure to become a household favorite.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 240 grams All-purpose flour
- 200 grams Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 115 grams Unsalted butter (melted)
- 180 grams Sour cream
- 2 large Eggs
- 2 teaspoons Pure vanilla extract
- 60 ml Whole milk
Instructions
Preheat your oven to 175°C (350°F). Lightly grease a 9x5-inch loaf pan and line it with parchment paper for easy removal.
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
In a separate medium bowl, whisk together the melted butter, sour cream, eggs, vanilla extract, and whole milk until smooth.
Gradually add the wet ingredients into the dry ingredients, stirring gently with a spatula until just combined. Be careful not to overmix; the batter will be thick.
Pour the batter into the prepared loaf pan, spreading it evenly with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
390 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.0 g | 23% | |
| Saturated Fat | 11.1 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 90 mg | 30% | |
| Sodium | 312 mg | 14% | |
| Total Carbohydrate | 50.9 g | 19% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 27.1 g | ||
| Protein | 5.9 g | 12% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 53 mg | 4% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 57 mg | 1% | |
*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.
