Sep 8, 2011

Pumpkin Bread/Muffins


Not much to say about this one except that it tastes like home to me. My mom made this recipe every fall and as the weather gets colder and I start to reminisce, this bread always makes me happy. It's best fresh out of the oven with a big slab of butter on top.


INGREDIENTS:
2 c. flour
1/2 tsp. salt
1/2 tsp bkg pwdr
1/2 tsp bkg soda
1 tsp cloves
1 tsp cinnamon
1 tsp nutmeg
2 c. sugar
3/4 c. butter - room temp
2 eggs
1 (1lb) can pumpkin

DIRECTIONS:
Preheat oven to 350 degrees. Grease bottom of 2 loaf pans or 2 muffin tins.
Mix wet and dry ingredients separately. Add dry to wet slowly. Pour into pans or muffin tins. Bake 1 hour 15 min for loaves or 35 min for muffins. Done when tooth pick inserted in center comes out clean.

I like to buy the disposable aluminum pans and give them as gifts around the holidays.





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