Here is the perfect fall recipe for pumpkin! The bread and muffins are moist and flavorful on the inside and have a crisp crust. The original recipe claims that it tastes like pumpkin pie without the crust and I definitely agree! This recipe can be used for loaves or muffins of any size. I decided to make mini loaves and mini muffins and the recipe produced 4 loaves and 36 mini muffins, which is perfect because they are incredibly irresistible!
Ingredients
3 cups sugar
1 cup vegetable oil
4 eggs, lightly beaten
1 (15 ounce) can solid pack pumpkin
3 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon baking powder
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 cup water
Directions
1. In a large bowl, combine sugar, oil and eggs.
2. Add pumpkin and mix well.
3. Combine dry ingredients; add to the pumpkin mixture alternately with water.
4. Pour into greased pans
5. Bake at 350 degrees F for 15 minutes for mini muffins, 30-35 minutes for mini loaves and 60-65 minutes for regular size loaves.
6. Cool in pans 10 minutes before removing to a wire rack; cool completely.
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