Ingredients

• 2 eggs

• ½ cup sour cream or plain yogurt

• 1½ cups pumpkin puree

• ¾ cup brown sugar

• ½ cup vegetable oil

• 2 cups all-purpose flour

• 2 teaspoons baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• 2 tablespoons ground cinnamon

• 1 tablespoon ground ginger

• Pinch of cloves

• Pinch of white pepper

Makes 8 mini loaves.

Method

1. Preheat oven to 350°F.

2. In a large bowl, whisk together the eggs, sour cream, pumpkin puree, sugar, and oil.

3. In a medium bowl, mix together the flour, baking powder, baking soda, salt, cinnamon, ginger, cloves, and white pepper.

4. Slowly add the dry ingredients into the wet, stirring until just mixed.

5. Grease a mini loaf pan with butter (mine makes 8 mini loaves).

6. Distribute the batter evenly into the mini loaf pan.

7. Shake the pan to evenly disperse the batter.

8. Bake for about 25–30 minutes until a toothpick inserted in the middle of the mini loaves comes out clean.

9. Remove from oven and let mini loaves rest for 5 minutes before transferring to a wire rack.

10. Serve warm with a pat of butter and some icing sugar.