This is an easy and delicious recipe that will make either 1 loaf of pumpkin bread, 1 dozen muffins, or 6 jumbo muffins. You can easily change the additions – raisins, chocolate chips, pecans instead of walnuts, etc. Converting to gluten and dairy free is also very easy. Plus, your house will smell amazing while you’re baking these!
1 3/4 cups flour – we used Bob Redmill’s 1-1 Gluten Free Flour
3/4 cup white sugar
3/4 cup brown sugar
1/2 teqaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup of canned or fresh pumpkin puree
1/3 cup water
1 teaspoon vanilla extract
1/2 cup vegetable oil
Optional – walnuts. raisins, chocolate chips. white chocolate chips, pecans, etc.
Preheat oven to 350 degrees F.
Grease your loaf pan of muffin tins, or use cupcake paper liners.
Whisk all of the dried ingredients – flour through nutmeg – together in a medium sized bowl and set aside.
In a large bowl, add pumpkin, water, eggs, vanilla, and oil. Mix thoroughly on medium speed. Add half of the dry ingredients, scraping down the sides of the bowl and mixing well. Add the rest of the dry ingredients and mix until well combined. Fold in your additions and pour into your prepared pan.
Bake loaf for 1 hour and 15 minutes until tester comes out clean. Bake jumbo muffins for 35-40 minutes and standard sized minutes for 25-30 minutes. Allow to cool, then serve. Enjoy!