Recipe: Pumpkin Bread, Pumpkin Muffins

I've been looking for a quick and easy pumpkin bread recipe that is both moist and flavorful without being too spicy (I want the pumpkin flavor to come through). 

I found this one and we really like it. Quick breads and muffins have basically the same batter, so we use this batter for muffins, too. This recipe makes 2 loaves or 24 muffins (or one loaf and 12 muffins!).

PUMPKIN BREAD

Ingredients:

One 29 oz can pumpkin puree (not pie filling)
2 1/2 cups granulated sugar
1/2 cup vegetable oil
4 eggs
2 teaspoons vanilla extract
3 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves

Directions:

1. Preheat the oven to 350 degrees. Grease and flour two 9x5 inch loaf pans.
2. In a large bowl, mix together the pumpkin puree, sugar, oil, vanilla and eggs.
   In a separate bowl, sift together the flour, baking powder, baking soda, cinnamon, salt, nutmeg, and cloves.  Stir into the pumpkin mixture and mix until well blended. 
3. Divide the batter evenly between the prepared pans.
4. Bake in preheated oven for 55 to 60 minutes, or until the top of the loaf springs back when lightly pressed. If you stick a toothpick in the top of the loaf, it should come out clean. 
5. Serve warm, or cool on a rack for and store in a covered container.  These are yummy with cinnnamon butter!

To make muffins, just prepare the batter above and spoon into prepared muffin cups (sprayed with cooking spray or lined with paper liners). These do not rise much, so you can fill the muffin cups about 3/4 full. Bake for 20-25 minutes.

Today we made one loaf, 12 regular muffins and 24 mini muffins  from one batch of batter.

*To make lower fat bread or muffins, substitute half (or more) of the oil with applesauce.