Pumpkin Bread Revisited

This is the same old bread I make every year.

In recent years I’ve made it as muffins, but this year I decided not to mess with the festive paper lining and I threw the batter into a 9×13 just to see what would happen.

It took a little longer to bake but gosh, was it easy and still so delicious!

Please make this bread.

If not for yourself, do it for someone you love.

Substitute seasoning of choice. This year I used Chinese 5 Spice, in that past I’ve used Garam Masala & Curry, Poudre Douce, and Pumpkin Pie Spice.

The Ginger Sugar is optional but highly recommended. If you choose not to use it simply use more plain sugar to replace it.

For pumpkin greatness:

2 cups all-purpose flour

3/4 teaspoon kosher salt

1 teaspoon baking soda

1 teaspoon baking powder

2 teaspoons Seasoning of Choice (Pumpkin Pie Spice, Chinese 5 Spice (pictured), 1 tsp Garam&1tsp Curry…. let your heart guide you)

6 tablespoons butter, softened

1 cup granulated sugar

1/2 cup Ginger Sugar

1/4 cup olive oil

2 large eggs

2 tablespoons molasses (optional)

1 cup pumpkin puree

1 1/2 cups semi-sweet chocolate chips (optional, raisins are also highly recommended, and maybe a handful of nuts if you’re feeling wild)

Preheat oven to 350°F and line muffin tray with cupcake liners – makes 24 muffins. OR butter a 9 x 13 dish or two square or circle cake pans.

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

With your electric mixer, cream butter and sugars until well blended, scraping down the sides. Alternatively put your party pants on, whip out a wooden spoon & a fork and cream the butter & sugar by hand! This is easily done if your butter is at room temp!

Add the oil, eggs, molasses, and pumpkin. Mix thoroughly, scraping down the sides at least once if you’re using an electric mixer.

Add the dry ingredients and mix until incorporated, scrape down the sides. Mix in chocolate chips.

Pour the batter into the prepared muffin tray and bake 20 to 25 minutes for muffins, 45 to 50 minutes for a 9×13  or  50 to 60 for a loaf OR until a toothpick inserted in the middle comes out clean.

And that’s it, let it cool and have at it! You’ll probably need to make this more than once cuz the first round is surely going to disappear!

XO

Caitlin

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