I made my first batch of pumpkin bread of the season yesterday. To me, there’s nothing better than pumpkin bread and a nice cup of hot coffee on a cold fall morning. Almost didn’t get a picture of this loaf to post as it goes very fast once it is out of the oven! Hope you enjoy!
Pumpkin Bread
3 1/2 cups flour
3 cups sugar
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon salt
2 cups pumpkin (15 oz. can)
4 eggs
1 cup Crisco oil
2/3 cup water
1 cup chopped nuts (I prefer pecans but walnuts are good also)
1 teaspoon vanilla
Mix first six ingredients together. Make a well in flour mixture and add pumpkin, eggs, water and oil. Mix until smooth. Pour into greased loaf pans. Makes 3-4 small loaves or one big loaf. Bake at 350° for 45 minutes to an hour (depends on size of loaf pans). Done when toothpick inserted in center comes out clean.
*For muffins, grease muffin tins. Fill 3/4 full and bake at 350° for 20 minutes. Makes 24 muffins.
Gail ♥
I am going to make a half a recipe as I have an opened can of pumpkin that is missing 1/4th cup used in some pancakes. Also, I don’t dare have too much around. 🙂
Thanks
Ha! I should probably halve it too when I make it. Twenty four muffins is a lot to have around and they are too tempting! I ate one for breakfast this morning and have been fighting the temptation all day to gobble down another one.
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