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Category: Dessert
Pumpkin Bread - TastyPlanner.com
Chef: Tony Lindman
When I was a kid, my mother would make this bread in used coffee tins, which I always found fascinating, as it produced a perfectly circular slice. I don’t drink coffee, and while my wife does, she doesn’t drink the sort that comes in large tins, so I generally just bake this in bread pans. Recently I have also used mini-muffin tins and mini-loaf pans, which also work quite well.
Ingredients
2 cup (or 1 can) cooked pumpkin
3 cup sugar
2/3 cup water
1 cup corn oil
* 4 eggs
3 1/2 cup flour
2 tsp baking soda
1 1/2 tsp salt
4 tsp cinnamon
1 tsp nutmeg
1 cup Chopped Pecans
Instructions
Pre-heat oven to 350 degrees and grease muffin tin or break pans with cooking spray.
In a large bowl beat together pumpkin, sugar, water, oil, and eggs until smooth. In another bowl (or a food processor) mix the flour, baking powder, salt, cinnamon, and nutmeg.
If making muffins or mini-muffins: Add the dry mix to the liquid and stir just enough to bring together. Do not overmix. Pour into muffin tins, filling each about 3/4 full. Bake for about 15-20 minutes until tester comes out clean.
If making bread loaves or mini-loaves: Add the dry mix to the liquid and mix until smooth. Pour into bread pans. Bake for 35-50 minutes depending on size of pans, until tester comes out clean.
Makes 2 loaves, 7-8 mini-loaves, two dozen muffins, or four dozen mini-muffins.
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