I’ve had a lot of inquiries for this pumpkin bread/muffin recipe.
I’ve tried many over the years and this is by far the best, in my opinion!
2 1/2 cups all purpose flour
1 cup whole wheat flour
3 cups sugar
2 tsp baking soda
1 1/2 tsp salt
2 tsp cinnamon
1 tsp nutmeg
1 cup oil
2/3 cup water
1 (16 oz) can of pumpkin
1 cup chopped pecans or chocolate chips (optional)
Heat oven to 350. Grease bottom of two 9×5 loaf pans, 3 8×4 loaf pans, 3 muffin tins, OR 1 bundt pan.
In large bowl, combine all purpose flour, whole wheat flour, sugar, baking soda, salt, cinnamon and nutmeg; mix well.
In medium bowl, combine oil, water, eggs and pumpkin. Blend well.
Add to flour mixture, beat 1 minute at medium speed. Fold in pecans.
Pour batter into pans of choice.
Bake for 60-70 minutes if in loaf or bundt pans, 20-30 minutes for muffin pans. Ovens vary so keep an eye on them, they are done when tooth pick comes out clean.
Cool completely and turn out onto rack. Freezes well. Enjoy!
*whenever possible I use organic ingredients. 😉