What is with the canned pumpkin shortage?!? I mean, I am distressed that I can’t find any. I know it is not exactly pumpkin season, but usually you can get some at our grocery most of the year. Not this year. Thankfully, I happened to find a stray can in my mom’s pantry yesterday.
A friend of mine linked to this recipe on her Facebook page back in the fall and I decided to give it a try. It is now a family favorite and everyone I have made it for LOVES it. The texture is so so good, gluten free or regular. I usually make it GF and no one ever knows. Just tonight I made a batch for a bunch of men and they gobbled them up in record time. I am thinking that next time we want some of these and I can’t find pumpkin, I am going to substitute pureed sweet potatoes.
You can make 2 loaves out of this recipe or about 24 muffins. I usually do the muffins because they cook faster and my kids love to have them that way. Plus, I will occasionally put a streusel topping on them that just adds to their yummyness. Today I just made the muffins and sprinkled the tops with granulated sugar before baking. So good.
Spiced Pumpkin Bread/Muffins (Gluten Free or Regular)
- 3 cups GF baking mix (I use Pamelas Baking Mix) or all-purpose flour if you don’t need GF
- 2 cups sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 2/3 cup canola oil (I used melted butter)
- 3 eggs, lightly beaten
- 1 (15-ounce) can pumpkin
- 1/2 cup dried currants or raisins (optional. . . I leave them out)
- 1 cup chopped pecans or walnut
Preheat oven to 350°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 7 ingredients (through nutmeg) in a large bowl; make a well in center of mixture. Combine canola oil (or butter), eggs, and pumpkin in a medium bowl; stir with a whisk until smooth. Add to flour mixture, stirring just until moist. Fold in currants and/or nuts.
Spoon batter into 2 (9 x 5-inch) loaf pans coated with cooking spray or 24 muffin tins lined with muffin papers and sprayed with cooking spray.
If making loaves, bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool loaves in pans 10 minutes on a wire rack; remove from pans. Cool loaves completely.
If making muffins bake at 350 about 15-20 min or until toothpick inserted in center comes out mostly clean. Cool and serve.