My pumpkin bread story and recipe
A neighbor shared her delicious pumpkin-bread recipe* with me thirty years ago. It’s a great one to bake ahead and store in your freezer. It makes 14 large muffins, 12 mini loaves, or 2-3 large loaves.
When your guests leave, give them a mini loaf from a basket set by the front door. Or use the small bundt-shaped pumpkin bread with a name tag tied on it as a place holder for your dinner table.
Invite a friend over, brew a teapot of tea or tisane, and cover it with a Tea Tabard (tea cozy). While you visit, the tea cosy and matching Kup Kaps (cup lids) on the mugs will hold in the heat. Enjoy a plate of your freshly baked pumpkin muffins and pecan pie pastries from Boonzaaijer's Cakes & Pastries in Colorado Springs!
Whip with electric mixer:
3 cups sugar
1 cup corn oil
Add and beat on medium speed:
1 can (15 oz) pumpkin
1 can (5 fl oz) evaporated milk
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon allspice
½ teaspoon cloves
1 ½ teaspoon salt
1 cup chopped pecans
Add one cup at a time beating on slow speed just until batter is moistened:
3 ½ cups flour
2 teaspoons baking soda
Stir in 12 ounce package of Ghirardelli semi-sweet chocolate chips.
Spray pans with cooking oil.
Bake 350 degrees:
20 minutes for mini loaves and large muffins
45 minutes for full size loaves
Check for doneness with toothpick.
Makes 14-15 large muffins, 12 mini loaves, or 2-3 loaves
A great recipe to freeze.