My grandmother would make pumpkin bread for every occasion, not matter if it was fall or not! Some of my best baking memories are when I would help her make this. You can use regular size loaf pans, small loaf pans, and muffin tins, just adjusting the cook time (loaves take about 50 minutes). For a sweet fall treat, this never disappoints and fills my heart with all the right amount of warmth and spice.
- 3 cups all-purpose flour
- 1 tablespoon plus 2 teaspoons pumpkin pie spice
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 3 cups granulated sugar
- 1 can (15 ounces) LIBBY’S® 100% Pure Pumpkin
- 4 large eggs
- 1/2 cup vegetable oil
- 1/2 cup water or orange juice
PREHEAT oven to 350° F. Paper-line or grease 30 muffin cups.
COMBINE flour, pumpkin pie spice, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, oil and juice in large mixer bowl; beat until just blended. Add flour mixture to pumpkin mixture; stir just until moistened. Spoon batter into prepared muffin cups, filling 3/4 full.
BAKE for 25 to 30 minutes or until wooden pick inserted in centers comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely. Store muffins in covered container or resealable plastic bags.
FOR 72 MINI MUFFINS:
PREPARE as above; filling 3/4 full. Bake for 15 to 17 minutes.
FOR 12 JUMBO MUFFINS:
PREPARE as above; filling 3/4 full. Bake for 33 to 36 minutes.
FOR 2, 10″ LOAVES:
PREPARE spray the two loaf pans with baking spray, fill with mixture. Bake for 60-70 minutes or until bread is firm and cooked through.