One of my favorite things about fall is being able to bake with pumpkin. I love trying new recipes and already have quite the stock of pumpkin puree in my kitchen. Not only is pumpkin super healthy for you, it's extremely versatile. You can use it in soups, pasta dishes, as a side dish with your favorite chicken recipe, pancakes or in a dessert. The options are literally endless.
Speaking of versatile... the recipe in today's post is one of the most versatile pumpkin batter recipes I've ever found. While I wish I could take credit for it, the lovely Paula Deen is the rightful owner. While the recipe of her's is for pumpkin bars, I was able to adapt the ingredients to make many different things.
I've used this recipe to of course try out her pumpkin bars, but have made pumpkin muffins, cupcakes, and bread with it. Next I hope to try and bake a cake with caramel cream cheese frosting. Yumm!!
This recipe is super easy, and to adapt it to whatever dessert you're trying to make, you simply adjust the baking times.
Pumpkin Bread: about 30-35 minutes depending on oven
Pumpkin Muffins or Cupcakes: about 20 minutes
Cake: about 30 minutes depending on size of pan
Just make sure you watch starting about 10 minutes out. Every oven is different.
To make the pumpkin bread, I decided to make three smaller loaves using these loaf pans. If you're making this for a party, than I recommend making your bread a little more fancy by cooking in a loaf pan from Williams-Sonoma. I own this particular one (currently 20% off) and love the design on the top. Just make sure you coat the pan heavily with cooking spray, so it doesn't stick and ruin the design.
What You'll Need:
- 4 eggs
- 1 2/3 cups of granulated sugar
- 1 cup of vegetable oil
- 15 oz. can of pumpkin
- 2 cups of sifted all-purpose flour
- 2 teaspoons of baking powder
- 2 teaspoons of ground cinnamon
- 1 teaspoon of salt
- 1 teaspoon of baking soda
Now Follow Me: Preheat your oven to 350 degrees. In a large mixing bowl, at medium speed, use your electric mixer to blend the eggs, sugar, oil and pumpkin. Blend till smooth and creamy. Once blended, add the flour, baking powder, cinnamon, salt and baking soda to the same large bowl. Mix all ingredients at low speed until fully blended.
Spray each of your bread pans, cupcake liners or cake tins with cooking spray. For this bread recipe, I pour the batter about 2/3 the way up in each of the bread pans. I usually have leftover batter, so I make a separate thing of muffins. Which makes about 6.
Bake for the length of time mentioned above.
To serve, I like to wrap in wax paper or parchment paper and tie with some twine. If you're baking these for a friend or to deliver, than you can easily wrap a plastic display bag around and tie with cute ribbon.