Sunday, October 18, 2009
Special Request--Pumpkin Bread (or muffins)
I was so excited to get my first request for a post! Yesterday my teacher asked me if I had a good recipe for pumpkin bread, and it just so happens that I do! This is only slightly modified from the recipe I got from a dear friend (thanks, Erin!). That's one of the beautiful things about this recipe. It's so versatile!
1 large can of pumpkin (I always use Libby's)
1.5 cups whole wheat flour (you can use all whole wheat for a more nutritious, but slightly less fluffy muffin)
1.5 cups all purpose flour
1 cup white sugar
1 cup brown sugar
2 tsp baking soda
1/2 tsp baking powder
2 tsp ground cloves
2 tsp ground cinnamon
2 tsp ground nutmeg
1 tsp ground allspice
1 tsp salt
2/3 cup canola oil (or applesauce if you're trying to lighten it up a bit)
2 tsp vanilla
(you can add raisins or nuts if you like...we prefer it plain)
1. Preheat oven to 350
2. Mix all dry ingredients in a large bowl.
3. Mix pumpkin, eggs, oil, and vanilla in a smaller bowl.
4. Combine wet and dry ingredients, stirring well.
5. Scoop into muffin tins (or loaf pans, bundt pan, etc.)
6. Bake for about 20-25 minutes (for loaf or bundt, cooking time will be longer. Start with about 30-35 minutes and check every 5 min for doneness).
Makes about 2 dozen muffins, 1 bundt, or 2 loaves.
These muffins are awesome. I look forward to them every fall!