When we make a pie crust, a teaspoon of sour cream (or crème fraîche to be more precise) is required for a little moisture and flavor. Often this means we’re opening a new container. And if you’ve bought dairy products in Germany, you know how crappy the packaging is — unresealable, and in inconvenient sizes to boot. So then there’s a barely-used, broken-seal sour cream/crème fraîche hanging around.
Fortunately, there is a solution: Pumpkin Bread. We found the recipe on food.com and gave it a shot with just a few modifications and metric conversions of our own.
1/2 cup (100g) butter
1 cup (209g) sugar
1 teaspoon vanilla
1 1/2 cups (207g) flour
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons pumpkin pie spice (a mixture of cinnamon, cloves, allspice and ginger — hit up ochef.com for some ratios to choose from)
1 cup (330g) pumpkin purée
1/2 cup sour cream or crème fraîche (100g) or 1/2 cup plain yogurt
optional chopped nuts (walnuts, pecans, whatever)
Cream the butter and sugar together. Stir in the eggs and vanilla. Stir flour, baking soda, pumpkin pie spice and salt together and add that dry mixture to the wet mixture. Add the pumpkin, sour cream, and stir. If you’re using nuts, then fold them in after the pumpkin and sour cream.
Bake in a greased/floured loaf pan at 350°F (177°C). for at least 1 hour; ours took about 1.5 hours to pass the clean-stick test.