Without further chit chat here is my grandmother's recipe:
Momma Millie's Pumpkin Bread
|Josh decided to get a piece before I could take a picture of it.|
2 c. Pumpkin Puree/Guts/Canned Pumpkin*
1 c. Vegetable Oil (or Corn Oil)
4 Eggs Beaten
3 1/2 c. All Purpose Flour
1 tsp. Baking Powder
2 tsp. Baking Soda
2 tsp. Salt
1/2 tsp. Cloves
1 tsp. Cinnamon
1 tsp. Nutmeg
1/4 c. Water *(2/3 c. Water needed if you used canned pumpkin.)
Optional Ingredients: Nuts and/or Dried fruit. Can substitute ground ginger in place of cloves or other spices if preferred, or you can just use an amount of Pumpkin Pie Spice equal to the separate spices added together.
Combine all dry ingredients together.
Combine all wet ingredients together including Pumpkin.
Combine both with each other and mix thoroughly.
Pour into greased loaf or muffin pans. Fills 2 loaf pans or one loaf pan and one 12 count muffin tin.
Cook in 350 degree preheated oven.
Muffins cook for 20-30 minutes.
Bread Loaves for 50-90 minutes.
Test with toothpick. Cool for a few minutes before removing from pans.
Muffins may be topped with cream cheese icing, orange icing, or eaten as is.
|These are well-done, cooked for the full 30 minutes.|