Thursday, September 30, 2010

Pumpkin Bread

With Fall here ... finally ... I love to fill the house with smells that smell like Fall and tastes that ... well ... taste like Fall. Genius I know. This is a new recipe that we recently tried. Half of the batter I put chocolate chips in and the other half no chips. I personally liked the chocolate chips but it could just be any excuse for the addition of chocolate to a recipe.

Pumpkin Bread

3 cups all-purpose flour
1 teaspoon ground cloves
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
3 cups granulated sugar
1 cup butter, super soft
3 large eggs
1 - 16 ounce can of pure pumpkin
1/2 cup chopped pecans (optional)
Chocolate chips (optional)

Preheat oven to 350 degrees and spray 2 medium loaf pans (or muffin tins) with nonstick cooking spray.

In a medium bowl, mix the flour, spices, salt, baking soda, and baking powder and set aside.

In a separate bowl, dump in the sugar. Melt the butter in the microwave for 30 seconds, so that it is half melted. Add half melted butter and eggs to the sugar. Cream ingredients together on medium speed for about 2 minutes or until fluffy. Add the pumpkin and combine well.

In 3 batches, add the dry ingredients and mix gently until each batch is just incorporated. Scrape the sides between each batch. Mix in pecans or chocolate chips.

Pour half of the batter into one of the prepared pans or into muffin tins. For loaf pans: bake about 1 hour. For muffins: bake 30-35 minutes. Or until an inserted knife comes out clean and the top is golden.

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