Pumpkin Craisin Bread or Snack Cake or Muffins

Prep Time: 10 mins  | Cook Time:  25-70 min | Course: Breakfast | Yield: 3 loaves

Pumpkin deliciousness any way you slice bake it…& vegan! Studded with craisins and warm spices throughout. I make this bread the way my mom did with peanut oil (it adds something special), but have made it with olive oil also and it still turned out great. This recipe is incredibly moist and comes courtesy of Mom. I recently read a post where the author said that even a half inch difference in the bread pan size could cause the recipe to be off. I believe this is fake news!! I’m posting this recipe that should make 3 loaves (to share) in 3 different ways to show that you can bake bread the way you like it. Once you make this it will become part of your annual fall\holiday baking repertoire. Happy baking!!!

5 cups flour

4 cups sugar

4 tsp baking soda

1 tsp cloves

1 tsp allspice

2 tsp cinnamon

1 tsp salt

3 cups or 29 oz of pumpkin

2 cups craisins (no one will judge you if you swap these for chocolate chips)

2 cups peanut oil (or olive oil if allergies)

Preheat oven to 350*. Mix in a gigantic mixing bowl the flour, sugar, baking soda, cloves, allspice, cinnamon and salt. Whisk well to incorporate all the ingredients. With a heavy duty wooden spoon mix in the pumpkin, craisins (or chips) and oil. Spoon ⅓ of dough into a bread pan lined with parchment (or 3 of them), another ⅓ in an 8” square baking pan and last ⅓ in a muffin tin, lined with parchment tulips or traditional muffin liners.

Bake Bread for 60-70 minutes

8” snack cake for 45 minutes

Muffins for about 25-30 minutes

This is a very dark bread and if it doesn't look overbaked it probably isn’t done. Use a toothpick to check for doneness. No dough/crumbs should adhere to the toothpick when done.