Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 1 hour, 5 minutes
Yield: Two Loaves or 24 Muffins
Ingredients:
- 4 eggs
- 2-1/3 cups sugar
- 1 cup vegetable oil
- 1 - 15 ounce can solid pack pumpkin
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- 3 cups flour
- 1 teaspoon salt
- 1-3/4 teaspoons baking soda
- 2-3/4 teaspoons ground cinnamon*
- 3/4 teaspoons ground nutmeg*
- 3/4 teaspoon ground cloves*
- 1/4 teaspoon ground allspice*
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- 1 cup chopped raw nuts (walnuts, pecans, etc), lightly toasted
- 1/3 cup golden raisins**
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- 1/4 cup sugar
- 1 teaspoon ground cinnamon
Preparation:
In a medium bowl, mix the second set of ingredients with a wire whisk. Add the nuts and raisins**. Add to the egg mixture and mix thoroughly. Fill the loaf pans or muffin cups with the batter.
Mix the last 2 ingredients in a small bowl. Sprinkle over bread loaves or muffin batter.
Bake the bread at 375 degrees F for 1 hour and 10 minutes, or the muffins for 35 to 40 minutes. When the bread is done, a toothpick inserted in the center will come out clean.
Yields 2 loaves or 24 muffins.***
Notes:
* You may substitute 4 1/2 teaspoons of pumpkin pie spice for the starred ingredients. Be sure to note that you still need cinnamon for the topping.
** I don't care for raisins so I add 1/3 cup more nuts instead.
***I've only made the loaves of bread so I don't know if this makes 24 small or large muffins. If you prefer large muffins: fill the cups just to the top with batter. If you have any empty muffins cups, fill half full with water.
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