Wednesday, November 10, 2010

pumpkin bread/muffins

2 cups of fresh cooked pumpkin or canned pumpkin
3 1/2 cups all-purpose flour
2 tsp. baking soda
3 cups sugar
4 eggs, beaten
1 cup vegetable oil
1 and 1/2 tsp. salt
2 tsp. cinnamon
2 tsp. nutmeg
1/2 teaspoon allspice
1/2 cup water if you are using fresh cooked pumpkin
2/3 cup water if you are using commercial canned pumpkin

Preheat oven to 350 F.

In a large mixing bowl, stir together the flour, soda, salt, cinnamon, allspice, nutmeg and sugar.Add the eggs, water, oil and pumpkin.

Stir until blended.
Pour into two lightly greased and floured 9x5" loaf pans. Or, use muffin pans if you want muffins instead of loaves! I made 12 muffins, 4 mini loaves and one smaller loaf.

Bake approximately 1 hour at 350 F. The test for doneness is the knife test: when a clean knife can be stuck in and removed cleanly. The muffins and little loaves took about 40-50 minutes
Remove from the oven and cool slightly (10 minutes).
Then take out of pans to let cool on a rack.