When I was a teenager, I lived in upstate New York. There was this restaurant and motel on Canandaigua Lake that my parents and I ate at periodically called Kelloggs Pan Tree Inn. After you were seated at Kelloggs, the waitress would deliver a basket full of rolls and muffins. These muffins were delicious, and for years I never knew what they were or even thought much about it. Enter the age of the Internet, and I decided that I wanted to try and make those muffins and began searching to find out what they were so that I could search for a recipe. I was so surprised to learn that they were pumpkin spice bread. While searching for something that might get close to the experience of Kelloggs Pan Tree Inn pumpkin spice bread muffins, I found this recipe and, as we used to do in the old days hehehe, I printed it out. I only altered it slightly by increasing the amount 0f spices in it, but otherwise, I've held to the original recipe. I've received many compliments on this bread, and it is a perfect fall recipe. You really should try it.
3 cups sugar
1 cup vegetable oil
3 large eggs
1 16-ounce can pumpkin
3 cups all purpose flour
1 tsp cloves
1.5-2 tsps cinnamon
1-1.5 tsps nutmeg
1 tsp baking soda
1/2 tsp salt
1/2 tsp baking powder
1 cup chopped walnuts
Sugar for sprinkling
Preheat oven to 350 degrees; butter and flour (or spray with baking spray) two 9x5x3 loaf pans, 1 bundt pan, or three muffin tins. In a small bowl, combine flour, cloves, nutmeg, cinnamon, baking soda, baking powder, and salt.
In a large bowl, combine sugar and oil until mixed.
Add eggs and pumpkin and combine until blended.
Sift the dry ingredients into the wet and blend until combined.
Add nuts and mix until combined.
Pour the mix into the chosen baking pans, sprinkle with sugar (I use Morena Pure Cane Sugar) and bake. For a bundt pan or two loaf pans, bake 60-70 minutes; for muffins or mini loaf pans, bake 18-22 minutes.
