Do you have any traditions on Thanksgiving? We certainly do in our house! No Thanksgiving would be complete without traditional banana bread for breakfast (recipe in the archives). This year however, I decided I would do something a little different and make pumpkin in addition to my typical banana. This easy and quick bread is light, spicy, and sweet; just perfect for tea, hot coffee, or hot chocolate.
Preheat Oven to 350 degrees. Spray mini muffin tins with butter-flavored cooking spray.
1 3/4 cups sifted all-purpose flour
1/4 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
In a large bowl, beat until light and fluffy:
1 1/3 cups sugar
1/3 cup soft shortening
Add and beat in:
1 cup cooked or canned pumpkin
Now add the sifted dry ingredients in 3 additions alternately with:
1/3 cup milk
1/2 teaspoon vanilla
1/2 cup chopped nuts
mix altogether and pour into mini muffin pans. Place mini pans onto a cookie sheet and bake approximately 25-40 minutes or until toothpick comes out clean. There's nothing like a crisp winter morning with the scent of fresh bread baking in the oven!
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