I opened a fairly large can of pumpkin making those caramels and we were about to go out of town, so I needed to figure out pretty quickly what to do with the rest of it. One thing I haven’t made yet this year that I usually do is pumpkin bread, so that was an obvious first choice. I based my recipe off this one from Taste of Home, though most quick bread recipes follow a basic outline. There are, as you’ll notice, a few fairly minor alterations to the recipe itself. The biggest change is that I made muffins, rather than a loaf of bread. This was purely practical. The thing is, I don’t actually own a loaf pan at the moment. I do highly recommend those silicone baking pans, though. They’re really excellent.
1-2/3 cups all-purpose flour
1-1/2 cups sugar
1 teaspoon baking soda1 teaspoon ground cinnamon
3/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup canned pumpkin
1/2 cup canola oil
1/2 cup water
1/2 cup chopped candied ginger
1/2 cup raisins or craisins, optional
Preheat oven to 350°F and grease either a standard loaf pan or a muffin tin. (If using silicone bakeware like I did, it is unnecessary to grease the pan.)
In a large bowl, mix all the dry ingredients. In a medium bowl, whisk all the wet ingredients until combined. Stir the wet ingredients into the dry until just combined. Fold in (c)raisins and candied ginger, if using. Pour into whatever baking pan you’ve chosen.
Baking times will differ depending on which pan you use. For my large sized muffins, 50-60 minutes was about the right amount of time. If you are using a standard muffin tin, making time will be shorter; start checking after 30 minutes. If you use a regular loaf pan, baking time will be around 65-75 minutes.
Allow to cool before removing from the pan.