Post by Emi on Mar 21, 2011 4:21:30 GMT -5
Yields: 2 loaves
2 1/2 cups all-purpose flour
2 Tbsps vegetable oil
1 cup sugar
1 tsp baking soda
1 cup sour cream
1 1/2 tsp pumpkin pie spice
1 cup honey
2 Tbsp sliced almonds
2 eggs
Preheat the oven to 350 degrees F. Coat two 9" x 5" loaf pans with nonstick cooking spray.
In a large bowl, combine all the ingredients except the almonds and beat until well blended. Pour the batter, dividing equally into the loaf pans Bake for about 20 minutes then sprinkle each with the almonds. Bake for 25 to 35 minutes more (total of 45-55 minutes)or until a wooden toothpick inserted in the center comes out clean. Allow to cool for 10 minutes then remove to wire racks to cool completely.
2 1/2 cups all-purpose flour
2 Tbsps vegetable oil
1 cup sugar
1 tsp baking soda
1 cup sour cream
1 1/2 tsp pumpkin pie spice
1 cup honey
2 Tbsp sliced almonds
2 eggs
Preheat the oven to 350 degrees F. Coat two 9" x 5" loaf pans with nonstick cooking spray.
In a large bowl, combine all the ingredients except the almonds and beat until well blended. Pour the batter, dividing equally into the loaf pans Bake for about 20 minutes then sprinkle each with the almonds. Bake for 25 to 35 minutes more (total of 45-55 minutes)or until a wooden toothpick inserted in the center comes out clean. Allow to cool for 10 minutes then remove to wire racks to cool completely.