Sour Cream Lemon Loaf

Yesterday, I made sour cream lemon loaf. Y’all. It was so terrible good, therefore, I knew I had to share the recipe with all of you! 🙂

Recipe credit goes to:


5 eggs

2 cups of sugar

16 oz. sour cream

1 cup of vegetable oil

1 (5.1 oz) package dry vanilla pudding mix

1/2 cup of milk

3 tablespoons of lemon extract

3 tablespoons of lemon zest

3 cups of flour

4 teaspoons of baking powder

1 teaspoon of salt



6 tablespoons of butter, room temperature

3 cups of powder sugar sifted

1/2 cup of lemon juice


Preheat oven to 350 degrees.

Whisk eggs, sugar, and oil together until smooth.


Next, add the sour cream, pudding mix, and milk. Stir!


Now, here comes the part where patience comes into play…lemon zest. Make sure you have actual lemons to zest for this – at least five, though I used about ten or so. Then again, I’m not exactly a professional zester 😛

After you have zested your lemons, add the zest, lemon extract, and dry ingredients to the batter.


Flour/spray/butter/whatever float’s your boat for two bread pans. Add half of the mixture to one, and half to the other.

Bake for 55 minutes. Once the timer goes off, it will likely not be done. Use a toothpick or butter knife to check the middle – if any dough comes out with the knife and/or toothpick, then cover the bread with aluminum foil. Place it back in the oven, and check on it every ten minutes until it is finished baking.


Once it is finished, let the bread cool for about 20 minutes. Then use a butter knife to ease the bread out and onto some sort of tray or baking rack.


For the glaze, mix the powdered sugar and butter together. After you have gathered enough juice from the lemons, slowly add the half cup of lemon juice. Now, as a note here, I’m not a huge sour person, so for me, the glaze was a little bit too sour. If you’re like me, then I would advise you to taste it as you go along, to make sure that the glaze is to your tasting.


One the glaze is done, pour it over the two loaves! And viola! You have lemon bread 🙂


~ Southern Dreamer

Pumpkin Chocolate Chip Bread

With October in full swing, my family was assertive in their desire for me to bake my pumpkin chocolate chip bread. And loving baked goods myself, I couldn’t very well refuse them! 😉

Note: I doubled the below measurements, since I was needing to make double the batch.

I use the Better Homes and Gardens Cookbook for my pumpkin bread recipe.

  • 3 cups of sugar
  • 1 cup of cooking oil
  • 4 eggs
  • 3 1/3 cups of all-purpose flour
  • 2 teaspoons of baking soda
  • 1 1/2 teaspoons of salt
  • 1 teaspoon of ground cinnamon
  • 1 teaspoon of ground nutmeg
  • 2/3 cup of water
  • 1 15-ounce of canned pumpkin

The only thing I change, is that I add 1 bag of semi-sweet or dark chocolate chips. Gotta have that chocolate! 😉

Make sure you have a…

  • Mixing bowl
  • Measuring cups
  • Teaspoons
  • Stirring spoon
  • Oven

After you have gathered all of your ingredients, crack open the flour and measure out 3 1/3 cups! Make sure to use a butter knife to smooth over the top, so that the measurement is exact. Flour makes a big difference in baking; you want to be certain that it is just the right amount! 🙂

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Next comes the sugar!


Measure out the cinnamon, nutmeg, baking soda, and salt now. Stir everything together!

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Once all of your dry ingredients have been thoroughly combined, pour in the cooking oil! And stir!

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And now comes the water (and more stirring xD)!


I sort of forgot to take a picture of the eggs :p But, this would be when you would put them in. Make sure to mix it all together!


Now for the main ingredient: canned pumpkin!

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And I couldn’t forget…chocolate chips! #bestpart

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We’re almost done! Pour the batter into a bread pan (any size works, although, if you use a mini, the baking time will be shortened). Try not to fill it over halfway, since when it bakes, the bread will get bigger. Set the oven to 350 degrees Fahrenheit and the timer for 55 minutes.


To check to see if the bread is done when the timer goes off, grab a butter knife and poke it through the center. If it comes out clean, then the bread is done! If not, let it bake for a few more minutes.

When it’s finally completed, you get wonderful, good-smelling and tasty loaves of pumpkin chocolate-chip bread! Yum!