This is the basic Pumpkin Bread recipe I used for the Pumpkin Muffins today. Note that I glazed the muffins with a delicious spur of the moment topping that made me fall to my knees and ask for forgiveness. Seriously.
1 cup sugar
1.2 cup packed light brown sugar
1 cup pumpkin
1.2 cup corn oil
2 cups sifted all purpose flour
1 tsp baking soda
1.2 tsp salt
1 1/2 tsp cinnamon
1/4 tsp ginger
1/2 cup pecans
Preheat oven to 350 degrees. Combine sugars, pumpkin, oil, and eggs in bowl; mix well. Add sifted ingredients; mix well. Stir in pecans. Pour into well-oiled 5x9 inch loaf pan. Bake until loaf tests done, Remove to wire rack and cool.
"Fall to Your Knees and Ask for Forgiveness" Glaze topping:
Stir ingredients together on low heat til butter melts. Pour mixture on top of muffins and then sprinkle with chopped pecans. YUM!
8 oz. evaporated milk
1 cup brown sugar
2 Tbsp. butter... the real stuff