This was passed down from my mom from her friend Peggy Mallen from Phoenix, AZ whom I've known since I was 5 years old. It is FULL proof and I make it every year once it hits Fall, it is moist and totally delicious. You can make muffins or bread. It is perfect for breakfast with coffee spread with butter or cream cheese or after a big Thanksgiving meal. It is not too pumpkiny either, and with just the right amount of spice. I recently sent a batch of mini-muffins to my daughters pre-school for a Halloween party and topped it with a cream cheese frosting, omitting the nuts (you know kid allergies!) and candy corns, a total hit! ENJOY! —JanettiPot
16 oz Canned Pumpkin (2 Cups)
1 1/2 teaspoons
In This Recipe
Preheat oven to 350 degrees. Grease 2 large loaf pans.
Cream together in a mixer or with a hand mixer: Pumpkin, Eggs, Sugar & Oil.
Mix Dry Ingredients together in a separate bowl: Flour, Salt, Baking Soda & Powder, Cloves, Nutmeg & Cinnamon. Add slowly to wet ingredients and mix until fully incorperated.