Pumpkin Bread

So today, I decided to use up my leftovers from that big can of pumpkin. I guestimated that I had about 15oz of it left and went looking for a recipe. This is the one I landed on:

Cream 1 cup of butter with 3 cups of sugar. Add 3 eggs and mix together. Combine 3 cups of flour, 1 tbsp baking powder, 1.5 tsp baking soda, and spices (1.5 tsp cinnamon, 1 tsp cloves, 1.5 tsp nutmeg). Stir into the rest of the batter until moistened. Stir in pumpkin. Then, pour into 2 greased loaf pans and bake for an hour at 350 F.

What I didn't realize was that my big bowl I normally cook with was too small! I ended up having to dump all of it into my biggest cooking pan for mixing! XD I did half white sugar and half brown sugar, which would have been fine except the brown sugar is old and dried out. It's created these hard-as-rock lumps that didn't all break up when I was had mixing it into the butter. The uh-oh that I didn't realize at the time was that one of them chipped into my wooden stirring spoon! So.....somewhere in my bread, or the muffin/cupcakes I made.....there is a chip of wood...>.<; (On a side note--what is the difference between a cupcake and a muffin. Is there, besides the frosting??) The only other deviation was that I added in a tsp of ginger and a tsp of vanilla.

For something that I just made on a whim, I sure had a lot of difficulties! On top of the mixing bowl/pan switch-up, I also almost didn't have enough butter. Maybe I should ask my mother for a couple of her bread pans....as it is, I used one square pan and then my 6x muffin tin.....

So, I just took the bread out of the oven. I don't know how long it was in for, I just kept checking it every so often. I did need to cover it with foil so that the top wouldn't burn. I sprinkled the top of the muffins with confectioner's sugar and ate one of theme. NOM! It is very good; a little too sweet for my tastes, though very spiceful. I wonder what butter would do on it. Less sugar next time, I think, and more white than brown.