Nov 15 2011

Pumpkin Bread & Pumpkin Muffins

I wanted to share with you one of my family’s favorite fall sweet treats.  My girls love to enjoy a slice of this delicious pumpkin bread in the mornings before school and it also makes a delicious fall dessert.  There is a fun little tidbit about this recipe- the original recipe which I have adapted over the years actually came from my 3rd grade teacher.  I made a version of this pumpkin bread back when I was in 3rd grade.  It is true I have always loved baking :)  I am always tinkering with this recipe- I think every time I make it a change something here or there.  I am going to post the recipe as I made it today- one of my favorite batches yet

 

This recipe makes 1 dozen pumpkin muffins and a large loaf of pumpkin bread- you can also make all muffins or all loaves depending on your needs and wants.  For my muffins I wanted to give them just a little something extra so I whipped up a very quick and simple cream cheese glaze to dip them in.  It was a very tasty addition of course I had to taste it straight away to make sure it was yummy and blog worthy :)

Pumpkin Bread & Pumpkin Muffins

Ingredients

  • 1 1/2 cup sugar
  • 2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 1/2 tsp salt
  • 1 tsp cloves
  • 2 1/2 tsp nutmeg
  • 2 tsp cinnamon
  • 2 1/3 cup all purpose flour
  • 1 cup white wheat flour (you can also use all purpose flour here too if you choose)
  • 1 small box of instant vanilla pudding
  • 1 cup water
  • 1 cup canola oil
  • 2 cups pumpkin (1 can or make your own)
  • 4 eggs (beaten)

Instructions

  1. preheat oven to 350- put paper liners in a 12 count muffin tin and spray your loaf pan with cooking spray
  2. mix all the dry ingredients together in a large bowl
  3. add the wet ingredients in the order they are listed above
  4. fill you muffin pan (you want them to be about 2/3 full) and then put the remaining batter in you loaf pan
  5. Bake the muffins for about 20 minutes and the loaf should go about 40-45- to check if they are done stick a tooth pick in you want it to come out clean
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http://tennesseesugar.com/2011/11/pumpkin-bread-pumpkin-muffins/

Cream cheese glaze

Ingredients

  • 3 oz cream cheese ( I used 1/3 less fat kind)
  • 3 T butter, softened
  • 1/2 cup powdered sugar
  • 2 T milk
  • 1 tsp vanilla extract

Instructions

  1. put the cream in a small glass bowl and microwave for 15 seconds
  2. combine all the the ingredients in a small metal mixing bowl and beat together until smooth
  3. then you can pour over the pumpkin bread or dip the tops of you muffin in it
Google Recipe View Microformatting by ZipList Recipe Plugin
http://tennesseesugar.com/2011/11/pumpkin-bread-pumpkin-muffins/

 I hope you are having a wonderful fall!  This is the perfect treat to whip up

to share withfriends and family over the Thanksgiving holiday.