This recipe for pumpkin bread or muffins came from the same source as my family's legendary carrot cake- the Mueller girls. These two sisters, who I knew when we were all teenagers, seemed to be on a diet all the time. It was so ironic that they sure could bake! Just like their fabulous carrot cake, this recipe has typical ingredients but a totally unorthodox way of combining them. Besides that, the directions call for baking it low and slow. It wasn't until years later that I realized how unconventional the recipe was. Nevertheless, my sister Claire and I used the recipe often and brought the resulting pumpkin bread to holiday pitch-ins for years!
Pumpkin Bread - Yields Two Loaves or 24 Muffins
3 cups regular white sugar
3 1/3 cups flour
1 cup vegetable oil
1 (15 oz.) can pumpkin
3 teaspoons cinnamon
2 teaspoons baking soda
2 teaspoons nutmeg
1 teaspoon salt
1 cup raisins
1 cup chopped nuts such as walnuts
Preheat oven to 325 degrees.
Oil and flour two loaf pans or insert cupcake liners in muffin pans.
Beat together the sugar and eggs.
Add the flour, oil, pumpkin, baking soda, nutmeg and salt. Combine well.
Stir in the raisins and nuts.
Make at 325 for one hour for pumpkin bread, about 30 to 40 minutes for muffins. Top will have characteristic crack and when inserted, toothpick should come out clean.
If making pumpkin bread, let the loaf rest 5 minutes before removing from the pan.
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