Fall came in with a vengeance over the weekend, and all this cooler weather has me thinking pumpkins, and pumpkins means pumpkin bread.  This was a holiday tradition in my house, and Christmas time sees a lot of baking.  Since I’m able to make it whenever I wish now, I do.  This time, my three-year-old son helped me with them.  They still came out.  I like these muffins best smothered in cream cheese, but the doctor says I need to bring my cholesterol down, so I have to settle for butter-like (yeah right) spread.  Sigh.  Recipe follows the picture. 

Someday, when I’m feeling healthy, I’ll figure out how to substitute applesauce for some of the oil.  I seem to remember you can do that.

• 3   cups   flour
• 2   tsp      cinnamon
• 1   tsp      salt
• 1  tsp      baking soda
• 2   tsp      baking powder
• 2  cups   brown sugar
• 4  eggs, beaten
• 1½   cups   vegetable oil
• 2       cups   pumpkin, solid packed

Procedure

Preheat oven to   350° F.  Sift the first 5 ingredients in one bowl.  Mix the rest in another.  Add the wet ingredients to the dry ingredients, and stir just until combined.  Pour into greased pans and bake until toothpick comes out clean. (50 minutes for two loaf pans, less for muffins)

Yield: 2 loaves or 24 muffins