Pumpkin Bread (or muffins)

In an effort to speed autumn along, I thought I would make some Pumpkin Bread.  Really, it just sounded good, and I had a can of pumpkin in the pantry.  Instead of loaves, I made muffins.  Muffin tins are a pain to clean, but it’s easier for little hands to handle a muffin than a slice of bread.  Muffins are also easier for the hubby on his way to work.

This recipe will make 2 regular loaves, 3 or 4 small loaves, or about 30 regular muffins.  The changes I made are in parentheses.   I hope you like it!

web_pumpkin muffins

Pumpkin Bread

3 eggs

3 C sugar (2 1/2 C, will reduce further)

1 C oil (3/4 C applesauce, 1/4 C oil)

2 C pumpkin (used 15 oz. can)

3 C regular flour

1 teaspoon each: cinnamon, baking soda, and nutmeg (omitted and used dash of cloves)

1/2 teaspoon each: salt and baking powder

Preheat oven to 325 degrees.  In a large bowl, beat eggs.  Add sugar, oil, and pumpkin; mix well. Add dry ingredients and mix well.  Put in pans and bake.

Regular loaf– 1 1/4 hours

Small loaf– 50 mins.

Regular muffins– almost 25 mins.  (start checking after 20 mins.)

Serve plain or with butter or with cream cheese.


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