Butterfinger Pumpkin Bread

A good friend sent me this recipe to try.  It was developed by someone who had Butterfinger snack bars left after Halloween.  If I had seen this recipe after Halloween, it would have been perfect.  We had way too many Butterfingers left.  However, I didn't see the recipe until last week.  The flavor combo did intrigue me so I had to try it out.

I went out of town with some college friends this last weekend.  I thought it would be nice to have snacks for the car ride.  Or I just wanted an excuse to fix this recipe.  Instead of making bread, I made muffins for the ease of snacking. 

Well, the end product was not so great.  I had multiple people do a taste test because I was sure I was mistaken.  All results came back the same.  Butterfinger and Pumpkin flavors did not work together.  I am sad to say this is the first recipe I am giving only 1 cookie.  I didn't even take it on the girls trip.

The recipe came from the site Espresso and Cream.  I assure you this site contains other great recipes.  I may even try this recipe without the Butterfinger sometime.  I think the muffins would have turned out great as just pumpkin muffins.

(more on our exciting girls weekend later this week)

Ingredients

1 3/4 cups all-purpose flour
1 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. salt
1 tsp. ground ginger
1/4 tsp. ground cardamom
1/2 tsp. ground cinnamon
2 large eggs
3/4 cup firmly packed brown sugar
1/2 cup sugar
1 cup canned pumpkin (not pumpkin pie filling)
1 tsp. vanilla extract
1/4 cup canola or vegetable oil
1 1/2 cups coarsely chopped Butterfingers (about 14 mini candy bars)

Instructions
1.  Preheat oven to 350°F. Butter a 9x5x3-inch loaf pan. Line the bottom of the pan with parchment paper. Set aside.
2.  In a large bowl, combine the flour, baking powder, baking soda, salt, ginger, cardamom, and ginger. Set aside.
3.  With an electric mixer, beat the eggs for about 1 minute, until frothy. Add both sugars and beat until creamy and thick, about 1 to 2 minutes. Stir in the pumpkin, vanilla, and oil until smooth. Stir in the Butterfingers. Add the dry ingredients and stir just until combined. Scrape the batter into the prepared pan and smooth the top.
4.  Bake for 22 minutes for muffins or 60 minutes for bread.  Test by inserting a knife or tooth pick.  If it comes out clean, muffins/bread are done baking.