Pumpkin bread recipes

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Permalink Reply by Pam on January 12, 2010 at 1:58pm

I haven't made them yet, but word on the street is that these pumpkin muffins are awesome.
Post Punk Kitchen Pumpkin Muffins

Permalink Reply by Rebecca Sweeton on April 20, 2010 at 5:38pm

This recipe uses either two standard loaf pans or you could try muffin tins and you'd probably get about 2 dozen. I've made this recipe several times and it's really tasty and moist. It also freezes well. Unfortunately, I don't remember the site where I found this recipe.

Pumpkin Cranberry Bread
. 1- 3 / 4 cup canned pumpkin (one small can-425g)
. 2/3 cup butter, melted (150g)
. 3 cups sugar (600g)
. 4 eggs
. 3-1/2 cups flour (455g)
. 1 tsp cinnamon (5g)
. 1 tsp nutmeg (5g)
. 1 / 2 tsp cloves (2.5g)
. 2 tsp baking soda (10g)
. 2 tsp baking powder (10g)
. 1 / 2 tsp salt (2.5g)
. 2/3 cup water (160ml)
. 1 / 2 cup chopped walnuts or pecans (60g)
. 1 cup chopped fresh or dried cranberries (120g)

Preheat oven to 350F /180C degrees. Combine the eggs, pumpkin, butter, and water in a large bowl. In another bowl, combine all of the dry ingredients, plus the nuts and cranberries. Add the dry ingredients to the wet, and mix with a wooden spoon by hand. Mix until the batter is combined, but don't over mix. Grease the pans, and distribute the batter equally in the pans (should fill each about half way up). Bake for 1 hour.