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!
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.