Is sour cream an okay substitute for buttermilk in pumpkin bread?
I'm going to make some pumpkin bread tonight. (A quick no yeast bread.) The recipe calls for 2/3 cup buttermilk. I have some sour cream at home that I would like to use up. Would this be an appropriate substitute. If so, would you do a 1:1 substitute? Thanks Home Cooking Hounders!