Pumpkin bread or muffins

This delicious spicy bread had completely replaced banana bread in our household. I can lots of pumpkin in the fall and we have this all winter long. It's a great dessert and treat. I sometimes make it as bread (I use two bread pans), sometimes in muffin tins, or half and half. Lately I've been leaning more towards muffins because they cook more evenly.

Pumpkin can only be pressure canned safely in cubes, not as puree, because puree would be too dense to ensure sufficient heat penetration. However, after pressure canning, the pumpkin is completely cooked and it purees very easily during the making of this recipe. 

Ingredients:

• 1 cups flour
• 1/2 tsp salt
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp cloves
• 1 tsp cinnamon
• 1 tsp nutmeg
• 3/4 cup butter, softened
• 2 cups sugar
• 2 eggs
• 1 pint to one quart of canned pumpkin. 

Instructions:

• Preheat oven to 325F
• Grease two bread pans or muffin trays
• In a bowl combine flour, salt, baking soda, baking powder, spices, and whisk.
• In a large bowl beat butter and sugar (ideally with a mixer) until just blended. Add eggs and beat until it's very fluffy. Add in pumpkin and mix. 
• Add flour mixture and mix
• Divide into pans and bake 65-75, use a bread knife to test for doneness inside.