My friend, Kate, generously shared her recipe for pumpkin bread with me long ago, and I make it often. It is one of those recipes for which I always have the ingredients (no special trips to the store needed), and I appreciate how the amounts for doubling or tripling the recipe are provided–no math required, phew!
I usually double the recipe but then bake it in three 7 3/8 x 3 5/8-inch Mirro loaf pans that I bought at a yard sale in Cedar Rapids, IA many years ago. These pans make Baby Bear–sized loaves: not too big, not too small, but just right.
So by doubling the recipe, I end up with three loaves–my kind of equation!
The outcome makes sharing painless: one loaf for our family and two loaves to gift.