"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Pumpkin Bread/Muffins Recipe

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Pumpkin Bread/Muffins image
Andy Flaherty

 

This recipe for Pumpkin Bread/Muffins, by , is from The Flaherty Family And Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Maureen Flaherty
Added: Sunday, June 14, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 c flour
1/2 tsp. salt
1tsp. baking soda
1 cup pumpkin puree
1/2 cup vegetable oil
2 eggs, beaten
1 teaspoon each nutmeg, cinnamon, allspice

Optional; 1/2 cup dried cranberries or raisins, or chopped nuts. (Just use one option per recipe, my favorite is cranberries)

Directions:
Directions:
Preheat the oven to 350. Whisk together the flour, salt, sugar, and baking soda. In a separate bowl, mix the pumpkin, oil, eggs, 1/4 cup of water, and spices together, then combine with the dry ingredients, but do not mix too thoroughly. If you are going to add cranberries or nuts mix them with the dry ingredients, this will keep them from sinking to the bottom of the recipe.
Pour into a well buttered loaf pan or a 12 serving muffin pan lined with foil baking cups.

Number Of Servings:
Number Of Servings:
1 loaf of bread or 12 individual muffins
Preparation Time:
Preparation Time:
for the loaf bake 50 to 60 min. For the muffins, bake 18 -20 minutes.
Personal Notes:
Personal Notes:
You can substitute 1/2 cup applesauce for the 1/2 cup oil for a low fat recipe. This started as a Thanksgiving Bread for our family but has turned into a Sunday Morning breakfast favorite.

 

 

 

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