Pumpkin Bread Batter

It's the time of year when cinnamon, spice and pumpkin scents the air! There is nothing more Autumn than the smell of freshly baked pumpkin spice bread. I always find that when I bake pumpkin bread there is enough to do 2 loaves, but I only have one loaf pan. What to do with that extra batter? How about some Pumpkin Doughnuts?

Yes, that was a success! Here's how to do it:
Pour batter into well greased (I used PAM non-stick spray) doughnut pan. Bake @ 350 degrees for about 20 minutes. Let cool about 5 minutes then remove to a cooling rack. When cool, dust with powdered sugar and cinnamon and let the kids have at them!

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You can also add some nuts, raisins, craisins or chocolate chips to the batter and use a muffin pan. Muffins freeze well and thaw fast for an on the go morning breakfast.