Pumpkin Bread (or Muffins)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
1 can (16 ounces) pumpkin puree1 2/3 cups sugar (I use less)2/3 cup vegetable oil (I use 1/2 apple sauce)2 tsp vanilla4 large eggs3 cups all-purpose or whole wheat flour (I use whole spelt flour)2 tsp baking soda1 tsp salt1 tsp ground cinnamon½ tsp ground cloves½ tsp baking powder½ cup raisins, or Craisins, if desiredZUCCHINI BREAD:Substitute 3 cups shredded zucchini (3 medium) for the canned pumpkin.
Move oven rack to lowest position so that tops of pans will be in center of oven. Heat oven to 350. Grease BOTTOMS ONLY of 2 loaf pans, 8 ½ x 4 ½ x 2 ½ inches, or one loaf pan, 9x5x3 inches, with shortening.
Mix pumpkin, sugar, oil, vanilla, and eggs in a large bowl. Stir in remaining ingredients and pour into pans.
Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes, until toothpick inserted in center comes out clean. Cool 10 minutes in pans on wire rack. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
FOR MUFFINS:
Prepare the batter as directed and spray regular or mini muffin pans with cooking oil. Fill regular muffin cups half full, or minis to the top. Bake at 375 10 minutes for minis, approximately 15 for regular muffins.
Number of Servings: 24
Recipe submitted by SparkPeople user MISSVIBRANT.
Mix pumpkin, sugar, oil, vanilla, and eggs in a large bowl. Stir in remaining ingredients and pour into pans.
Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes, until toothpick inserted in center comes out clean. Cool 10 minutes in pans on wire rack. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
FOR MUFFINS:
Prepare the batter as directed and spray regular or mini muffin pans with cooking oil. Fill regular muffin cups half full, or minis to the top. Bake at 375 10 minutes for minis, approximately 15 for regular muffins.
Number of Servings: 24
Recipe submitted by SparkPeople user MISSVIBRANT.
Nutritional Info Amount Per Serving
- Calories: 191.2
- Total Fat: 7.1 g
- Cholesterol: 35.3 mg
- Sodium: 223.1 mg
- Total Carbs: 29.6 g
- Dietary Fiber: 1.2 g
- Protein: 2.9 g
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