Monday, November 6, 2017

Pumpkin Bread and Muffins

Pumpkin Bread and Muffins

3 cups all purpose flour or whole wheat flour
2 cups sugar
1/2 cup coarsely chopped nuts
1/2 cup raisins, if desired
2/3 cup of vegetable oil
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon baking powder
4 eggs
1 can ( 16 ounces ) pumpkin

Heat oven to 350 degrees.  Grease two 9x5x3 loaf pans.  Beat all ingredients in a large bowl on low speed, scraping bowl frequently, for 30 seconds.  Beat on medium speed, scraping bowl frequently, for 45 second.  Pour into pans.  Bake until a wooden pick inserted comes out clean, about 50 - 60 minutes.  Cool 10 minutes in pan.  Remove from pans and cool completely before slicing.  Wrap tightly and store at room temperature for 4 days, or refrigerate up to 10 days.  Also freezes well.

Muffins - Makes about 2 dozen muffins, bake for 20 to 25 minutes until tops spring back when touched.  

I have been making this recipe for it!   It can be made into bread, mini-loaves, or muffins.  Found this recipe in a booklet from Gold Medal Flour that I sent in 25 cents to have mailed to me back in the 1980's.   About 20 years ago I lost the booklet...called Gold Medal and described the cover of the booklet and the woman I spoke to said they had a few left, she would send me another.  I quickly made a copy of the recipe and put the booklet in a safe place...because everyone seems to enjoy the pumpkin treat and I never want to be without it.  As you can see you can also vary the recipe with applesauce, banana, carrots, or zucchini.  I have tried them all and they are all great - but pumpkin is my favorite.   
Variations :   I often substitute 1/2 to 1 cup of oat bran for some of the flour.  I also never use raisin....I always use 1/2 cup of mini chocolate chips.  The combination of pumpkin, walnuts, and chocolate is divine.  Here's how the recipe goes together....

Gather all ingredients and place in large mixer bowl.
Mix well, then add chocolate chips.
Mix gently to fold in chocolate chips.
To make the muffins all the same size I spray an ice cream scooper with non-stick spray and then use that to fill the muffin tins I lined with paper liners.  This makes a nice rounded top on the muffins.
Sprinkling the tops with raw or demerara sugar to give a  nice top on the muffins.
Bake at 350 degrees for 25 minutes or until tops are set and bounce back when pressed lightly.
Finished product - perfect with a cup of tea as an afternoon treat!  Great for breakfast or anytime.   I put the muffins in freezer bags and store in freezer so I can take out as many as needed whenever I need.
These are also perfect for little gifts...just popping over to a neighbor to share a little treat!

Hope you make these soon - they are delicious !

1 comment:

  1. Thanks for posting Ann . I always loved this recipe !!!


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