Pumpkin Bread and Muffins
This is an easy sweet bread.
My sister makes this regularly and she makes them into mini muffins. Great to have around when you have hungry weekend guests.
These can be made ahead and then you can freeze them pulling them out the day before you need them. I like to keep them on hand for weekends.
Pumpkin Bread and Muffins
Prep Time:
Cook Time:
Total Time:
Ingredients
- 4 Cups Flour, unsifted
- 3 cups Sugar
- 2 teaspoons Baking Soda
- 1 teaspoon Salt
- 1 teaspoon Baking Powder
- 1 teaspoon ground Cinnamon
- 1 teaspoon grated Nutmeg
- Pinch ground clove (optional)
- 1 teaspoon ginger
- 16-ounce can pumpkin puree or 4 cups fresh pumpkin, cooked and mashed
- 1 cup vegetable Oil
- 4 large eggs
- ⅔ cups water
Instructions
- Preheat oven to 350 degrees.
- Mix the dry ingredients thoroughly in a large bowl. Beat the pumpkin, oil, eggs, and water together. Stir in dry ingredients just until they are moistened. Do not over mix.
- Grease 2 9-inch loaf pans for breads OR fill muffin cups ⅔ full.
- Bake for 10-12 minutes or until a toothpick inserted in the center comes out clean.
- Cool on rack
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