Autumn seems to be everyone’s favorite season. With it brings trips to the apple orchards, pumpkin patches, a sweet nostalgia, and somehow a melancholy that doesn’t feel so…melancholy. Pumpkins have never really floated my boat. If there is anything that I crave during autumn, it’s apples. Apple dumplings, apple butter, applesauce, apples, apples, apples! I have even gone so far as creating a whole workshop/presentation around the history of apples. I told you, I’m odd!
However, when I stumbled upon this Pumpkin Muffin recipes, I had to give it a go. You see, I have felt defeated by pumpkin bread for quite some time. I had a terrible struggle with baking a loaf in college, and since have not forgotten my personal vendetta to one day reclaim my baking pride and conquer THE PUMPKIN BREAD! I found the recipe on http://www.allrecipes.com, also known as the foodie bible. You can find anything there.
Here is the recipe:
1 (15 ounce) can pumpkin puree
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7×3 inch loaf pans.
2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.
I’m obviously still crooning about how good these are! Supremely moist, without being doughy and such a cinch to make! Apples may soon be having some tough competition in the Buis household.