Pumpkin Bread Recipe

I am well known in my family and close, close friends as being good at many things, but baking is something that I, historically, have been terrible at. Jes makes fun of me and calls me his cardboard queen. He also will just shake his head when the kids ask me to make cookies and run to the freezer to pull out the break apart cookie dough.
This Thanksgiving, however, I was aiming high and decided to try my hand at 2 different pie recipes and a batch of cake balls. Other than opening too many cans of pumpkin, it all went off without a hitch and each of my desserts was a huge hit! My mom even remarked that I should be in charge of desserts every year and my dad is already putting in orders for the next batch of cake balls.
Needless to say, I have had a huge confidence boost and decided to use up said opened cans of pumpkin and make pumpkin bread.
I'm recording this here, partially to share with all you guys, but more so to have to written in one place before I forget it. Please note that this recipe was taken from allrecipes.com, but altered to my liking. So, without further ado, pumpkin bread:

Ingredients:
1 cup butter (can use margarine, but I'm against the stuff)- which is 2 sticks, softened
3 cups sugar
3 eggs
3 cups all-purpose flour
1 tablespoon baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
1 1/2 teaspoons ground nutmeg
1 (16 ounce) can pumpkin

Feel free to add in all types of things. I had chocolate chips, so I put a small amount of that in there (my kids will eat anything with chocolate in it). I also had part of a medium sized bag of pecans left from one of my pies, so I put those in there too!

In a mixing bowl, cream butter and sugar. Add eggs and mix well. Combine dry ingredients and stir into creamed mixture until moistened (I call this step my bicep workout!) Stir in can of pumpkin (I had a whole can and another 1/3 of one, so I just added it all). Pour in 2 greased 9 X 5 X 3 in loaf pans and bake at 350 for one hour. I wanted to have serving sizes for the kids and myself, so I baked mine in cupcake form, filling up the cupcake papers to almost full. If you are making the cupcake version, you will need to bake them for 25-30 minutes, or until cooked through. I had a yield of just under 3 dozen, so we had plenty to freeze for a quick, healthy breakfast!
The kids tried these out as their sweet with lunch and they just loved them! Next time, I'll put in a bit of flax seed too to boost the omega-3s! I hope you all enjoy!