Pumpkin Bread

Pumpkin Bread and Muffins featured on my handmade ceramic dishes

I came across this recipe years ago and I love it! Found in a local magazine, the recipe was credited to Arthur Garcia of the Monterey Gourmet Shop in Bernardsville, New Jersey. It’s easy and delicious. The autumn air never fails to put me in the mood for pumpkin bread. This is great plain or heated up with a bit of butter or cream cheese. Happy baking, hon!

PUMPKIN BREAD (OR MUFFINS)

Yield:  2 loaves

2 1/2 cups sugar

4 large eggs

1 cup vegetable oil

1 15-ounce can pumpkin puree

3 1/2 cups flour (I used a combination of whole wheat and unbleached flour)

2 teaspoons baking soda

1 1/2 teaspoons salt

1 teaspoon ground cinnamon

3/4 teaspoon ground allspice

3/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

2/3 cup water

optional- 1 cup chopped toasted walnuts or pecans

Preheat oven to 350 degrees F.  Beat first 11 ingredients at low speed with an electric mixer for about 3 minutes or until well blended.  Add 2/3 cup water and beat until blended.  Stir in the nuts if using and then pour  the batter into 2 greased and floured 9-by-5-inch loaf pans.  Or, add batter to muffin tins.  Bake for 1 1/4 hours for bread, 35 to 40 minutes for regular sized muffins, or 30 to 35 minutes for mini muffins.  Test centers with toothpicks and when they come out clean, they’re done.  Cool in the pans on a wire rack for 10 minutes; remove from pans and cool completely on wire rack.

Note:  Bread may be well wrapped and kept frozen up to three months.

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5 thoughts on “Pumpkin Bread

  1. Pingback: Fall Fete (Dessert and Decor) | Bmore energy

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