Currently Burning: Daisy
This is my go to pumpkin bread recipe. I've been using this one for years. The full recipe is located here
First, add a 15 oz can of pureed pumpkin (not pumpkin pie filling) to a mixing bowl.
Add 4 large eggs
Add 1 cup of vegetable oil and 2/3 cup of water
Finally add 3 cups of white sugar
Mix until fully blended
In a separate bowl, whisk together 3 1/2 cups of flour, 2 teaspoons of baking soda, 1 1/2 teaspoons of salt, 1 teaspoon of cinnamon, 1 teaspoon of nutmeg, 1/2 teaspoon of cloves, and 1/4 teaspoon of ginger.
Stir the dry ingredients into the wet ingredients until just blended. Pour into a greased muffin tin. I use mini muffins because I like mine bit size, but you can use a regular muffin pan or even a bread pan (baking times will differ depending on pan size).
Bake at 350 degrees for 25 minutes (mini muffins) or until a toothpick comes out clean.
These are even better the 2nd or 3rd day so bake ahead of time! I always keep mine in a sealed bowl to make sure they stay moist.
Now onto the daily review!
Remember to keep those wicks trimmed!