Makes 2 large loaf pans or 18 muffins

Ingredients:

Wet:

2 cups sugar

1 cup vegetable or canola or corn oil

3 large eggs

2 cups canned pumpkin (15 oz)

 

Dry:

3 cups flour

½ t salt

½ t baking powder

1 t baking soda

1 t each: ground cloves, cinnamon, nutmeg, ginger and allspice

 

Mix wet ingredients. Mix dry ingredients. Add dry to wet. Mix until just combined, don’t overmix. Line the bottoms of two Pyrex loaf pans with parchment paper and spray with cooking oil. If making muffins, spray muffin tins with cooking oil. Divide batter evenly between loaf pans or muffin tins * Bake at 350 for 55-60 minutes if making loaves until toothpick comes out clean. Bake muffins at 350 for 20-25 minutes until toothpick comes out clean.

*Bossy tip: Depending on the size of your loaf pans, this recipe makes a bit too much batter causing the top to be underbaked. To avoid this, you can pour your batter into the loaf pans, then scoop out @1/2 cup of batter from each loaf pan and put it in 2 greased ramekins. The ramekin muffins will take less time to cook, about 20-25 minutes. This has the added bonus of making two loaves for later and two muffins for immediate consumption by greedy husbands and children.

Optional toppings:

Cinnamon sugar and nuts

Sprinkle each loaf with 2 T cinnamon sugar and 2 T chopped pecans before baking

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Cream cheese frosting

1 8 oz package cream cheese, room temperature

1 stick of butter, room temperature

2 t vanilla

4 cups powdered sugar

Combine all ingredients in a mixer or by hand, until smooth.

 

Crumble topping (enough for both loaves plus extra):

½ sugar

2 T butter

2 T flour

2 t cinnamon

Mix flour sugar and cinnamon, then cut butter into mixture so it makes a crumble. Sprinkle over batter before baking. Crumble can be frozen. No need to defrost before baking.