Wednesday, December 07, 2011

Pumpkin Bread & Muffins

You may remember my earlier post about making "Pumpkin Gut Bread," and this is a continuation or alteration of that post somewhat. After looking at the recipe for the PGB and comparing it to my grandmother's recipe for pumpkin bread I noticed they are almost identical. There are three optional choices to make when making this bread though. 1) Use canned pumpkin 2) Use pumpkin guts 3) Use homemade pumpkin puree. Or I suppose you could use some combination of the 3. If you use pumpkin guts you need to put them in the food processor or blender until they are smooth as can be expected (de-seeded as best you can).

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.
I took my muffins and put them in an empty plastic cupcake/crossaint package. It held 9 perfectly, and is stored on top of the fridge now.


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Yours Truly,
The Crowsons