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January 19, 2011

Pumpkin Bread/Muffins

1/2 cup butter
1 cup sugar
2 eggs
3/4 cup canned pumpkin
1 3/4 cup flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/4 teaspoon ginger
1/4 teaspoon ground cloves
3/4 cup chocolate chips
3/4 cup chopped peacan (optional)

Cream butter, sugar and eggs.  Add pumpkin and mix well.  In separate bowl, mix dry ingredients.  Gradually add to creamy mixture.  When all the dry ingredients are mixed in, add chocolate chips & nuts.

For Large Loaf Bread:  Grease One loaf pan.  Bake at 350 for 1 hr.
For Mini Loaves bread: Grease 4 mini loaf pans.  Bake at 350 for 30-40 min.
For Muffins: Makes 21 muffins.  Bake at 350 for about 18 min.  Check with toothpick.

These muffins freeze great.  Daniel can put a muffin straight from the freezer in his lunch in the morning and it is thawed for lunch.  They make a great snack.

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