I was hungry for pumpkin muffins this week, so I had picked up a can of Libby's the last time I was at the grocery store. And I was off work yesterday, so I figured it was the perfect time to make some. Sadly, the recipe book I was perusing doesn't have a recipe for pumpkin muffins. It DID, however, have a recipe for pumpkin bread, so I decided to try that instead. I took it to my Bible study last night, where it was deemed worthy. Even Beast, who doesn't like pumpkin, decreed it good.
Ingredient List
3 cups sugar
1 cup vegetable oil
4 eggs
3 1/3 cup flour
2 tsp. baking soda
1/2 T salt
1 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
2/3 cup water
1 15 oz can pumpkin
Grease the bottom and sides of two 9*5 loaf pans and set aside. Preheat the oven to 350.
In a large mixing bowl, beat sugar and oil together on medium speed. Add eggs and beat well. Set aside.
In a second large bowl, combine flour, baking soda, salt, cinnamon, ginger, and cloves. Alternately add the flour mixture and water to the sugar mixture, beating on low speed after each addition until everything is just combined. Beat in pumpkin and pour the batter into the prepared pans.
Bake for 60-70 minutes, or until it passes the toothpick test. Let the loaves cool in pans for about ten minutes before removing from the pans. Allow them to cool completely before slicing.
Bon Appetite!
Tags: pumpkin, vegetarian, dairy free
Ingredient List
3 cups sugar
1 cup vegetable oil
4 eggs
3 1/3 cup flour
2 tsp. baking soda
1/2 T salt
1 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
2/3 cup water
1 15 oz can pumpkin
Grease the bottom and sides of two 9*5 loaf pans and set aside. Preheat the oven to 350.
In a large mixing bowl, beat sugar and oil together on medium speed. Add eggs and beat well. Set aside.
In a second large bowl, combine flour, baking soda, salt, cinnamon, ginger, and cloves. Alternately add the flour mixture and water to the sugar mixture, beating on low speed after each addition until everything is just combined. Beat in pumpkin and pour the batter into the prepared pans.
Bake for 60-70 minutes, or until it passes the toothpick test. Let the loaves cool in pans for about ten minutes before removing from the pans. Allow them to cool completely before slicing.
Bon Appetite!
Tags: pumpkin, vegetarian, dairy free