I can't believe it is almost October! It is starting to feel like fall out. There was one week that was I could definitely tell that fall was about here, but the last week or two have been a bit on the warmer side... not like fall. Even with the warm temperatures, I can tell fall is in the air. It is so much fun to see the trees change colors. Fall is a wonderful time of the year. And, of course, I have had the urge to bake lots, and lots of fall goodies.
This last weekend when I went home, I made pumpkin bread and muffins one morning. So delicious! Last winter I blogged my mom's recipe for pumpkin muffins. I said that I had another recipe, so here it is. This pumpkin bread recipe is delicious, just like my mom's (why not have two recipes?). You can make it into bread or muffins. This last weekend, I made one loaf of bread and then some large muffins. We have a muffin pan that makes larger muffins than the typical pan. The muffins turn out to be just the right size. If we make regular sized muffins, one isn't enough, but two is too many to have for breakfast. You could also make this recipe as mini muffins or regular sized muffins as well.
I made a cinnamon honey butter that was just posted on the NINE&SIXTEEN blog. It was delicious. It seemed more like a frosting to me. But, this bread is still wonderful by itself.
Cinnamon Honey Butter: 1 stick room temperature butter, 1/2 cup powdered sugar, 1/2 cup honey, & 1 teaspoon cinnamon - whip all together until well blended.
Spiced Pumpkin Bread
2 1/2 cups sugar*
1/2 cup vegetable oil
1/2 cup applesauce
3 large eggs
1 - 16 oz. can pumpkin
1 1/2 cups white flour
1 1/2 cups wheat flour
1 t. cinnamon
1 t. nutmeg
1 t. cloves
1 t. baking soda
1/2 t. salt
1/2 t. baking powder
*For a special treat, do 3 cups sugar.
Beat sugar, oil, and applesauce.
Mix in eggs and pumpkin.
Sift in dry ingredients.
Enjoy!
