This is what I do with the pumpkins that seem to make their way to my home after Halloween.
Sour Cream Pumpkin Bread
1/2 c butter, softened
1 c sugar
1 tsp vanilla
2 eggs
1 2/3 c flour
1 tsp baking soda
1/2 tsp salt
1 tbsp pumpkin pie spice
1 c pumpkin puree
1/2 c sour cream
Grease and flour 4 mini loaf pans. Preheat oven to 350 degrees. Sift flour, baking soda, salt, and pumpkin pie spice. Set aside. Combine pumpkin puree and sour cream. Set aside. Cream butter, sugar, and vanilla. Add eggs, one at a time, beating well after each addition. Add 1/2 of pumpkin-sour cream mixture. Lightly stir in half of flour mixture. Add remaining pumpkin mixture. Add remaining flour mixture. Divide equally (If using a #10 disher, use 2 1/2 scoops per pan) among prepared pans. Bake for 40-42 minutes. Remove from oven. Wait 5 minutes then remove loaves from pans. Continue cooling on cooling rack.
This can also be baked in a 8 x 8" pan (30-32 minutes), 8 x 4" loaf pan (65-70 minutes), or a double recipe can be baked in a 9 x 13" pan (1 hour).
