I love pumpkin loaf and often one conventional size loaf, even when shared with the neighbors, then freezing the extra slices, lasts for months. So I got two tiny loaf pans (5″ x 2.5″), cut the recipe in half, and made two little loaves. Shared one with the neighbor, and still only ate half of the other little loaf over two days. In the days of over sized portions, it’s nice to have a just right sized portion.

Ingredient

• 1/4 cup melted butter
• 1/4 cup brown sugar
• 1 egg
• 1/4 cup sour cream
• 1/2 cup pumpkin puree (I use pumpkin butter from this recipe)
• 1/2 tsp vanilla
• 3/4 cup flour
• 1/2 tbs spice mama’s pumpkin pie spice blend
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt

Directions

1. Pre-heat the oven to 350 and grease two 5″ x 2.5″ loaf pans.
2. Mix the melted butter, brown sugar, egg, sour cream, pumpkin puree, and vanilla. Make sure there are no lumps.
3. In a separate bowl, mix the flour, spice, baking powder, baking soda and salt.
4. Add the wet ingredients to the dry and mix well.
5. Divide the batter into the two loaf pans.
6. Bake for 25 – 30 minutes.
7. Let cool in pan for ten minutes and then put the done loaves on a wire rack.  Cool for another 20 minutes before slicing.
8. Serve with a little schmear of Pumpkin Butter.