(changes I made to the recipe: add 1 tsp vanilla, and I substituted out 2c flour for 2c wheat flour...and I also added 2 Tbsp of milled flax seeds to the leftover batter and baked 4 more muffins).
I have never been much of a baker. It takes me two or three tries to make something well...which leads me down a long path of cookie muching! I wanted to start baking cookies for last Christmas but didn't get around to it until this year! And boy was it ever a process! Mind you they were cookies I have never made before...so it took me several rounds and caused me several pounds. Thankfully, Jeremy played the martyr and tried several of each batch. It was nice, but I don't know if it was worth the cost of not fitting into my pants anymore!
It snowed again today...and it was wonderful! I put Logan in bed and got that baking itch...and now there is one loaf of pumpkin bread in the oven and tweleve little pumpkin muffins roasting into deliciousness! This recipe had over 3,000 ratings and is likend to the Starbucks pumkin bread. So we'll see how they turn out!
I overcooked the first batch of muffins! Not terribly, but they weren't amazing. I kept an eye on the loaf and pulled it out when it was perfect. I was a little worried because when I pulled it out of the pan it smelled a tad bit burnt. There was no avoiding this since I used a bigger pan than was called for (I've never even seen a 7 x3 loaf pan!). That turned out to be one of the BEST parts of the bread! The crunchy outside and the moist but not sticky bread! It was amazing!
Even better than the loaf were the 4 little muffins that I added milled flax seed to! Flax seed can be substituted out for oil (not sure how much) and so they seemed to add a lot of moisture to the previously dry muffins! Plus I didn't overcook these ones...only 25 min. for these babies!
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