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| WHOLE WHEAT PUMPKIN BREAD OR MUFFINS | |
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1/2 c. vegetable oil 2 eggs 1 2/3 c. whole wheat flour 1 1/4 c. sugar 1/2 tsp. nutmeg 1/2 tsp. cinnamon 1/4 tsp. baking powder 1/3 c. water 1 c. canned or homemade pumpkin puree 1 tsp. baking soda 1/2 tsp. salt Combine eggs, oil, water and pumpkin puree (use straight pumpkin, not pumpkin pie mix). Sift dry ingredients together and gradually beat into first mixture. Bake in greased and floured 9x4x3 inch loaf pan for 1 hour at 350°F. Or bake in muffin pans for 25 minutes. Makes about 20 muffins. Chopped walnuts may be added to the mixture. | |
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recipe reviews #112255
Beauty4ashes (Michigan) says:
I made the bread and it was delicious. After one hour it was still not done so I baked an extra 10 minutes and it was still not completely done but delicious.
#116014
Andrea (Idaho) says:
Delicious. They came out well. Don't forget to grease, though.
#147302
Lisa (North Carolina) says:
I made a few alterations that made this the perfect breakfast muffin. Decrease WW flour to 1 1/3 cups, add 1/3 bran, double the cinnamon, decrease the sugar to 1 cup, and definitely add 1/2 cup walnuts. Delicious!
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