Sour Cream Tea Bread
Elevate your next tea-time experience with this delightful Sour Cream Tea Bread—a tender, flavorful loaf bursting with homemade charm and perfect for any occasion. Made with rich sour cream and a hint of vanilla, this easy-to-make bread boasts a buttery texture that pairs beautifully with a cup of coffee or your favorite herbal tea. Customize each loaf with optional mix-ins like dried fruits or crunchy nuts for added texture and flavor. Ready in just over an hour, this quick bread recipe is ideal for brunch gatherings or as a simple, satisfying treat to enjoy at home. With minimal effort and maximum comfort-food appeal, this Sour Cream Tea Bread is sure to become a go-to in your baking repertoire!
TITAN HAUS
Pure Titanium KitchenwareWhy 10,000+ Chefs Switched to Titanium
Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 0.5 cups unsalted butter, softened
- 1 cups granulated sugar
- 2 large eggs
- 1 cups sour cream
- 1 teaspoons vanilla extract
- 0.5 cups optional mix-ins, such as dried fruits or nuts
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a standard loaf pan, or line it with parchment paper for easy removal.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Beat in the eggs, one at a time, ensuring each is well incorporated before adding the next.
Mix in the sour cream and vanilla extract until smooth.
Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Be careful not to overmix to maintain a tender bread texture.
If using optional mix-ins like dried fruits or nuts, fold them into the batter at this stage.
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 comes out clean.
Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
434 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.3 g | 27% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 313 mg | 14% | |
| Total Carbohydrate | 54.7 g | 20% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 29.6 g | ||
| Protein | 6.9 g | 14% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 62 mg | 5% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 97 mg | 2% | |
*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.
