The Free Motion Quilting Project: Easy Pumpkin Bread and Muffin Recipe

Tuesday, September 22, 2015

Easy Pumpkin Bread and Muffin Recipe

Yes, I've become quite the Pumpkin Queen this week! We've learned two magical ways to quilt a pumpkin mug rug and a cool new Twisted Tendril design. Now I'd like to share a super easy recipe for pumpkin bread and muffins.

Most of the time I use this recipe to bake bread, but James is such a fan of muffins that I had to try baking a set of those for him too. It works great either way, and it makes a LOT, so this is a great recipe to use for holiday baking so you'll have plenty of bread or muffins to give to friends and family this year.

Easy Pumpkin Bread and Muffins Recipe

3 1/2 c. All Purpose Flour
2 tsp. Baking Soda
1 1/2 tsp. Salt
1 tsp. Cinnamon
1 tsp. Pumpkin Pie Spice
1/2 tsp. Ground Cardamon
2 c. Sugar
4 eggs
2 c. (1 14 oz can) Pumpkin puree
1 c. Oil (see special instructions for coconut oil)
2/3 c. Water
3/4 c. Chopped Pecans or Walnuts (optional)

Preheat oven to 350 degrees. Grease three loaf pans with butter and line with parchment paper for bread. For muffins, line muffin tins with muffin liners.

Sift together the flour, baking soda, spices, and sugar in a bowl until combined.

Special instructions for coconut oil - This is the oil I prefer to use for baking, but it can be tricky to work with because it tends to solidify when the house is chilly. If your jar of coconut oil is solidified, scoop out 1 cup into a small saucepan and heat on low until clear and completely melted. To ensure your oil doesn't solidify in the bowl, make sure your eggs, pumpkin puree, and water are all room temperature before proceeding to the next step.

In a separate bowl, crack the eggs and beat until well mixed. Add the pumpkin puree and oil and water, mixing well after each addition.

Begin adding the flour mixture to the wet mixture in small amounts and beating well to until smooth. Add the chopped nuts if desired.

For Pumpkin Bread: Pour into the greased loaf pans, filling halfway. Bake at 350 degrees for 1 hour, remove from the pan at once and cool on a wire rack.

 For Pumpkin Muffin: Fill each muffin tin 3/4 full. If desired, top with a sprinkle of chopped nuts. Bake at 350 degrees for 18-20 minutes.

You can also mix and match pumpkin bread and muffins. This last time I made one large loaf of pumpkin bread and 12 pumpkin muffins. I hope you enjoy this recipe as much as my family does!

Let's go bake!

Leah Day

6 comments:

  1. I love this time of year when all the pumpkin recipes come out! Looks yummy!

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  2. This looks yummy, I'm saving the recipe. Thanks!

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  3. Hi, looks delicious. What size loaf pans did you use?

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    Replies
    1. You can use any size for this recipe. I used a standard large loaf and it baked for exactly 1 hour. You can also do the mini muffin pans and I'd check them at about 25 minutes, but they will likely need to bake for 35-40 minutes.

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  4. Yum! I'm going to make this over the weekend. Thanks for sharing.

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  5. Found this just in time....was wondering what to do with the can of pumpkin pie filling in my pantry before it expires. I am not a pie maker. This is perfect!

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