Pumpkin Bread/Muffins

Name: Pumpkin Bread/Muffins
Total time: 4500 s
Yield: 24-serving
Cuisine: Indian
Ingredients: 3 1/3 Cups flour sifted; 2 Teaspoons baking soda; 1 1/2 Teaspoons salt; 1 Teaspoon cinnamon; 1 Teaspoon nutmeg; 3 Cups sugar granulated; 1 Cup vegetable oil; 4 eggs (large); 2/3 Cup water; 2 Cups pumpkin canned (1 small can)

Cody Jung @cook_7798450

Lincoln, Nebraska

A very sweet pumpkin bread that can also be used for muffins. Recipe from my Aunt Babs.Makes 3 loaves, or 7-10 dozen mini muffins.

Cody Jung @cook_7798450

Lincoln, Nebraska

A very sweet pumpkin bread that can also be used for muffins. Recipe from my Aunt Babs.Makes 3 loaves, or 7-10 dozen mini muffins.

Saved

Ingredients

75 mins

24-serving

3 1/3 Cupsflour sifted
2 Teaspoonsbaking soda
1 1/2 Teaspoonssalt
1 Teaspooncinnamon
1 Teaspoonnutmeg
3 Cupssugar granulated
1 Cupvegetable oil
4eggs (large)
2/3 Cupwater
2 Cupspumpkin canned (1 small can)

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Steps

75 mins

1

Sift together dry ingredients, including sugar, into a mixing bowl.
2

Make a well in the dry ingredients and add all remaining ingredients. Mix together until smooth.
3

Put batter into 3 conventional bread loaf pans that have been greased and floured (non-stick spray will not work). Alternatively, drop by tablespoonfuls into a mini-muffin tin.
4

Bake at 350 degrees F for one hour, or until toothpick comes out clean. If making mini-muffins, bake for 12-15 minutes. Cool slightly in pans, then turn onto racks to finish cooling.
5

Wrap in foil or plastic and store in the refrigerator, or freeze if desired.