Pumpkin Bread/muffins
CATEGORIES
INGREDIENTS
  • 3 LOAF PANS or MUFFIN PAN
  • 3 1/3 CUPS FLOUR
  • 3 CUPS SUGAR
  • 2 TSP BAKING SODA
  • 1 ½ TSP SALT
  • 1 TSP CINNAMON
  • 1 TSP NUTMEG
  • 1 CUP VEGETABLE OIL
  • 4 EGGS
  • 2/3 CUP WATER
  • 2 CUPS PUMPKIN (1 SMALL CAN)
  • BUTTER AND POWDERED SUGAR (OPTIONAL)
DIRECTIONS
  1. SIFT DRY INGREDIENTS INTO MIXING BOWL. MAKE A WELL IN DRY INGREDIENTS AND ADD ALL REMAINING INGREDIENTS.
  2. BLEND TOGETHER UNTIL SMOOTH (ABOUT THREE MINUTES). GREASE & FLOUR 3 LOAF PANS. DIVIDE MIXTURE EVENLY AND POUR INTO THE LOAF PANS.
  3. BAKE AT 350 DEGREES FOR 1 HOUR OR UNTIL DONE.
  4. SPREAD BUTTER OVER WARM LOAVES, ONCE IT MELTS SPRINKLE ON POWDERED SUGAR. (FREEZES WELL, BEST IF MADE ONE DAY BEFORE EATING. ALSO MAKES APPROX. 40 MEDIUM SIZED MUFFINS