Tuesday, July 15, 2008

Pumpkin Muffins

I got this recipe from Erika on Os. As she suggested, I did half of the batter in muffin cups, and the second half in a baking pan as a small cake. I poured out the muffins first, then added chocolate chips to the rest and baked that as a small cake. And, since I can never leave well enough alone (most of the time because I don't have the foresight to gather all the ingredients before starting), I made some changes. I only had whole cloves and no nutmeg, so I omitted both. I used 2 3/4cups white and 1/4 cups brown sugar, and I upped the cinnamon to 2 teaspoons as well as adding 1/2 teaspoon allspice. My hubby, who hates pumpkin in dessert, really liked this.

spiced pumpkin bread

Bon Appétit | November 1995

Vern Bertagna: West Frankfort, Illinois

Serve one of these loaves the day you make them. Wrap the other in foil and freeze up to one month so that you'll have it on hand for unexpected company.

Servings: Makes 2 loaves.

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3 cups sugar
1 cup vegetable oil
3 large eggs
1 16-ounce can solid pack pumpkin
3 cups all purpose flour
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup coarsely chopped walnuts (optional)


Preheat oven to 350°F. Butter and flour two 9x5x3-inch loaf pans. Beat sugar and oil in large bowl to blend. Mix in eggs and pumpkin. Sift flour, cloves, cinnamon, nutmeg, baking soda, salt and baking powder into another large bowl. Stir into pumpkin mixture in 2 additions. Mix in walnuts, if desired. Divide batter equally between prepared pans. Bake until tester inserted into center comes out clean, about 1 hour 10 minutes. Transfer to racks and cool 10 minutes. Using sharp knife, cut around edge of loaves. Turn loaves out onto racks and cool completely

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