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!

*Pumpkin Bread/Muffins

Whip with electric mixer:

3 cups sugar

4 eggs

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.