Moist Pumpkin Bread OR Muffins

Brenda-Lee Barajas


When every one eats these they will say how moist and yummy they are. Wonderfull flavor mixed together. I am telling you these are a ten. This will make 3 9x5 pan of bread OR I make muffins in stead.. about 40 muffins.You can add dates, raisins,chips. what ever your heart desires... But I like the high fiber pumpkin has. Its great for you to eat..I all ways put nuts in them... enjoy

pinch tips: Perfect Bacon Every Time





10 Min


25 Min


1 can(s)
large 29 oz. canned pumpkin puree
1 1/2 c
canola oil (this is much better for you)
4 c
cups white sugar
4 3/4 c
cups all-purpose flour
1 1/2 tsp
baking powder
1 1/2 tsp
baking soda
1 1/2 tsp
1 1/2 tsp
ground cinnamon
1 1/2 tsp
ground nutmeg
1 1/2 tsp
ground cloves
1 tsp
allspice, ground

Directions Step-By-Step

Preheat the oven to 350 degrees.Grease and flour three 9x5 inch loaf pans Or put muffin papers in pan.. which i do..
In a large bowl, mix together the pumpkin, oil, sugar, and eggs
Combine the flour, baking powder, baking soda,and all the spices in another bowl real good.. you want the spices to be even in the flour.. I just use My clean hand mix it all together...
add flour mixture to pumpkin mixture... as seen in picture...
Bake in preheated oven for 45 minutes to 1 hour...350 drgrees..The muffins i cook for 22 min in my oven.. you all know your oven. i start with twenty mins.. check see how much longer..i use the good old or The top of the loaf should spring back when lightly pressed.

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