I love making homemade goodies for Little Foodies teachers! Mini pumpkin bread makes the perfect Thanksgiving Treat and if you attach a handmade card filled with thanks it is even better. I adapted this recipe from one found on tastykitchen.com. Enjoy!
2 sticks Butter Or Margarine, Softened
2 cups Brown Sugar
3 whole Eggs
1 teaspoon Vanilla
3 cups All-purpose Flour
1 teaspoon Baking Powder
1 teaspoon Baking Soda
2 teaspoon Cinnamon
1 teaspoons Nutmeg
½ teaspoons Cloves
1 can (15 Oz. Can) Pumpkin (not pie mix)
Preheat oven to 350 degrees. Spray two loaf pans or 5 mini loaf pans with non-stick cooking spray.
Cream butter; add sugar and beat well. Add eggs, one at the time, to the creamed mixture. Stir in vanilla. Mix together all of the dry ingredients. Alternately add the dry ingredients and pumpkin puree to the creamed mixture. Pour the mix into the prepared pans, dividing evenly and sprinkle tops with sugar (this gives a nice little crunch). Bake at 350 degrees for an 45 minutes, or until a toothpick inserted in the center of each loaf comes out clean.