fall baking

Come this time of year I just can’t wait to start baking all sorts of delicious fall goodies, especially those made with pumpkin. So yesterday we gathered all of our ingrediants and got to baking some pumpkin bread and pumpkin apple muffins.

I used the same recipe for both the bread and the muffins, only I added apples to the muffins. So be aware that this recipe yeilds three loaf pans of bread or one loaf of bread and 24 muffins.

  • 1 (15 ounce) can pumpkin puree
  • 4 eggs
  • 1 cup vegetable oil
  • 2/3 cup water
  • 2 cups white sugar or 1 cup honey
  • 2 1/2 cups all-purpose flour
  • 1 cup whole wheat flour
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7×3 inch loaf pans. But if you want to make the pumpkin apple muffins as well only get one loaf pan ready and save the rest of the batter for the muffins!

    2.In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.

    3.Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

    **For the pumpkin apple muffins simply add two small apples, peeled and cubed. Pore batter into greased muffin trays and bake at 350 degrees F (175 degrees C) for 20 minutes.

    Enjoy!


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