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Oct 30, 2006 11:06 PM

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!

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  1. Yes, that should work just fine. You could thin it with a bit of milk, but just as is should be fine, too.

    1 Reply
    1. re: Liz K

      Excellent! Thank you for your input.

    2. Buttermilk, sour cream and yogurt all work pretty well in exchange for each other, and I mix a little milk in too.