Pumpkin Bread or Muffins

Gail Charbonneau

By
@charbsbeach

I have been making this recipe for over 40 years. We used to take our kids pumpkin picking on Long Island. At that time it was $2.00 for all you could carry. We would toast the seeds and cook the pumpkin. Now I used store bought but it comes out just as good. When I start smelling it baking the fond memories of those big fields and our children come back to me.


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Serves:

16

Prep:

30 Min

Cook:

50 Min

Method:

Bake

Ingredients

3 c
sugar
1 c
vegetable oil
4
eggs
3 c
all purpose flour
1 tsp
cinnamon
1 1/2 tsp
salt
1 tsp
nutmeg
2 tsp
baking soda
1 Tbsp
baking powder
2/3 c
water
2 c
pumpkin, canned
1 c
walnuts, chopped (optional)

Directions Step-By-Step

1
Pre heat oven to 350 degrees. Grease 2 loaf pans or prepare muffin tins.
2
Mix sugar and oil, beat in one egg at a time. Sift flour, spices, baking powder and baking soda in a separate bowl. Add the dry ingredients to the sugar and oil, alternating with the water. Mix well. Stir in pumpkin and nuts if you are adding nuts.
3
Divide mixture into 2 loaf pans, or fill muffin trays. Bake at 350 for 50 minutes for loaves or check muffins with the toothpick test.

About this Recipe

Course/Dish: Sweet Breads
Main Ingredient: Vegetable
Regional Style: American