It’s a good month for pumpkin! I served this bread the other night to my Bunco ladies, handed out pumpkin muffins to little people at playgroup, and still have 2 loaves left over just in case someone pops over for coffee. I mixed all the ingredients in one bowl and was not too particular about exact amounts and it came out fine… I hope you like it!
Ingredients:
1 to 1 1/2 cans of pumpkin puree
1/2 cup butter, softened
1/4 cup canola oil
1 1/2 cups brown sugar
1/2 cup sugar
3 eggs
3 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
1 teaspoon cinnamon
Directions:
Cream butter, oil, and sugars together in a large mixing bowl. Add pumpkin. Mix well. Add eggs. Mix well. Add flour (I added about a cup at a time – with the 2nd cup I also measured in the baking powder, salt, and spices.) Mix well.
Cook at 350 degrees in small loaf pans or cupcake tins for about 30 minutes.
These pumpkin bread loaves and muffins freeze really well! Make extra and freeze some for later. Serve with your favorite jam … we tried it with fig jam last night and it was incredibly tasty. Enjoy!
