Ingredients
1 1/2 sticks of unsalted butter (softened)
2 cups sugar
2 eggs
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
1 1/2 tsp vanilla extract
1 15oz can of pumpkin puree
1 tsp each of cinnamon,ground cloves, and nutmeg
1 1/3 cup buttermilk
1/4 milk
3 cups flour
1/2 cup chopped pecans (optional)
1/2 or 1 cup dried cranberries (optional)
Preparation
Preheat oven 350 degrees. Spray pans with Pam & dust with flour.
Mix together in kitchen aid or, by hand held mixer, the butter and sugar until creamy. Then add 1 egg at a time until blended. Add the next six ingredients and blend until smooth. Alternate in the buttermilk and flour together. Finally mix in the milk to help thin the batter a bit. Next add the pecans and cranberries (kids don’t usually love this addition, but the adults love it!) Bake for 50 minutes if loaf pans and about 30 minutes for muffins. But test readiness with tooh pick.
