Pumpkin Muffins or Pumpkin Bread

Jeanne was my little helper in the kitchen, and this is what we made yesterday:

Pumpkin Muffins and Pumpkin Bread


1 cup butter or margarine (1 stick) softened
2 cups sugar
3 eggs
1 cup whole wheat flour
2 cups all-purpose flour
1 tablespoon baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoons ground cloves
1 teaspoons ground nutmeg
1 (16 ounce) can solid pack pumpkin

In a mixing bowl, dream butter and sugar. Add eggs; mix well.
Combine dry ingredients; stir into creamed mixture just until moistened.
Stir in pumpkin.
Pour into two greased 9-in. x 5-in. x 3-in. loaf pans. Or fill (to top) muffin tins.

Bake at 350F degrees for 1 hour or until bread tests done. If making muffins test for done at 40 minutes.

I made 1 large loaf of bread and 8 muffins (only filled muffins half full). The muffin exterior was dry to the touch with a little crunch when bitten into, not burnt mind you, but certainly not wet, sticky or gooey. I baked my muffins for 45 minutes, which is why I suggest you check at 40 minutes.

The loaf of bread has a much better feel, a little tacky.

The taste is wonderful! I would usually substitute half of the butter with unsweetened applesauce, but didn't mind since the batter made so much more than a single loaf of bread.

Enjoy!