Pumpkin Bread/pumpkin Muffins
- 3 cups canned pumpkin puree
- 1 1/2 cups vegetable oil
- 4 cups white sugar
- 6 eggs
- 4 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons ground cinnamon
- 1 1/2 teaspoons ground nutmeg
- 1 1/2 teaspoons ground cloves
- 1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9x5 inch loaf pans.
- 2. In a large bowl, mix together the pumpkin, oil, sugar, and eggs. Combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves; stir into the pumpkin mixture until well blended. Divide the batter evenly between the prepared pans.
- 3. Bake in preheated oven for 45 minutes to 1 hour. The top of the loaf should spring back when lightly pressed. Mini muffins should bake 17 to 20 minutes.