Servings: 2medium loaves, or 12 mini pumpkins and 2 mini loaves
Author: Barbara Schieving
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Ingredients
3cupsall-purpose flour
1tsppumpkin pie spice
2tspground cinnamon
½tspsalt
1tspbaking soda
½tspbaking powder
1cupbuttersoften
2cupsgranulated sugar
3large eggs
1 16ozcan of pure pumpkin
1 ½cupscinnamon chips
Cinnamon Drizzle
⅔cupcinnamon chips
1 ½teaspoonsshorteningdo not use butter, margarine, spread or oil
Instructions
Preheat oven to 350º and spray two medium loaf pans with nonstick cooking spray. (I made 12 mini pumpkins and 2 mini loafs 5 ¾ x 3 ¼ x 2 ¼.) Don’t fill more than ⅔ full.
In a medium bowl, combine the flour, spices, salt, baking soda, and baking powder and set aside.
In the bowl of a stand mixer cream the butter and the sugar until fluffy, about two minutes. Add eggs one at a time mixing well after each addition. Add the pumpkin and combine well. Add the dry ingredients stirring until just combined.
Coat the cinnamon chips with 2 T. flour and stir into batter. Spoon batter into prepared pans.
Bake side-by-side for about one hour or until an inserted toothpick comes out clean. (Bake mini pumpkins 25- 30 and 35-40 minutes for the mini loaves.)
Cinnamon Drizzle
Melt in microwave at high for 1 minute; stir until chips are melted and mixture is smooth.
Notes
Substitute ½ teaspoon ground cinnamon plus ¼ teaspoon ground ginger, ¼ teaspoon ground nutmeg and ⅛ teaspoon ground cloves for 1 teaspoon pumpkin pie spice.