Never too soon to plan for breakfast . . .

It's a bit precocious to be crafting menus for a bed and breakfast that exists only in my mind. But a man cannot live by bread alone, and this woman definitely cannot live without pumpkin bread.At least, that's what I decided while falling asleep last night and visions of velvety spiced loaves bounced around my brain. Remembering the can of organic, home-grown pumpkin in our pantry (thanks, farmer Mom), I resolved to -- upon waking --  bake the Platonic ideal of "Pumpkin Bread."The result? Well, I'll let a few facts speak to that:1. Erik declared it 'the best muffin he's ever had in his 34 years of baked-goods-eating life.' He pranced around the kitchen waving his napkin like a flag girl.2. Two-and-a-half cups of sugar can lead to enlightenment.3. I will serve these for breakfast at Plow and Stars Bed and Breakfast on day 1. And 2. And 232.So here's the recipe. Seriously, try it:(Makes 2 loaves or 1 loaf + 6 large muffins or 12 large muffins or an infinite number of infinitely small muffins.)1 cup of canola + olive oil (I did half and half)6 oz. plain yogurt + 2 oz. warm water2 cups of pure pumpkin4-5 eggs, depending on size2.5 cups of sugar3 1/2 cups unbleached all purpose flour2 teaspoons of baking soda1 1/2+ teaspoons of kosher salt (I always add a bit more and never regret it)1/2 teaspoons baking powder2 teaspoons ground cinnamon1 teaspoon of ground cloves1 teaspoon ground nutmeg (freshly ground is best)1/2 teaspoon of ground cardamom (grind together in spice grinder with chunk of nutmeg for best flavor)pumpkin/Pepita seeds for topping- Preheat oven to 350; prepare loaf pan and/or muffin tins by spraying liberally with non-stick spray.- Combine dry items and mix well; set aside.- In mixer, combine oil, pumpkin, and yogurt+water mixture. Mix on medium for 2+ minutes- Add eggs one at a time. Mix for 1 minute after each egg.- Add dry mixture into wet mixture 1/3 at a time, mixing only until wet. The last combination, just fold in with a large spatula. Take great care not to over mix.- Fill muffin tins nearly to the top. Fill loaf pans 2/3 of the way.- Sprinkle tops liberally with pumpkin seeds and press gently to set them in place.- Bake muffins for 20-30 minutes, checking often after 20 minutes. They will just begin to brown and a toothpick will come out mostly clean when they are done.- My loaf took a long time to bake. After an hour, I  dropped the heat to 325 so it would not over-brown, but would bake thoroughly. In all, it took about 80 minutes, but I'd just keep an eye on it because it depends a lot on your oven and your bakeware. Just be sure it's done in the center by testing with a wooden skewer or dry noodle.Allow the loaf to cool before slicing. The muffins . . . well, they won't last long anyway, so eat 'em if you got 'em.So, so, so so so so so good. And it will be even better on the breakfast table at Plow and Stars B&B in the not-so-distant future.Tell me if you try it, ok?