I have a great pumpkin bread recipe that my grandmother gave me before she died. You can also make pumpkin muffins out of it but its just easier for me to make it in loaves because I'm lazy. It's the best pumpkin recipe I have ever had and I often get requests for the recipe when I make it. It's also very easy to make and is incredibly moist. This recipe makes 2 large pumpkin bread loaves but can be halved to make 1 large loaf (or a couple dozen muffins).
Pumpkin bread/muffin recipe:
4 cups flour
3 teaspoons of cinnamon
2 teaspoons baking powder
2 teaspoons baking soda
1and 1/2 teaspoons salt
1 teaspoons dried ground ginger
½ teaspoons allspice
2 cups canned pumpkin
2 cups of sugar
1 cup milk (I use skim or lowfat but any milk works)
½ cup of oil
*if you'd prefer you can substitute 1/2 cup of applesauce for the oil and you can substitute splenda for the sugar. I prefer it just as is but I have made it for people using the applesauce and splenda before and got good feedback.
first heat oven to 350 and spray 2 bread pans with pam cooking spray . Mix first 7 ingredients in medium sized bowl (flour, baking powder, baking soda, salt, cinnamon, ginger and allspice), then mix remaining ingredients in another big bowl (pumpkin, sugar, eggs, milk, oil) combine dry ingredients with wet ones in the larger bowl and wisk together just until blended. Cook 55-60 minutes.
*When I made muffins from this recipe I cooked them for about 20-25 minutes before taking them out of the oven. The bread/muffins can even be frozen for up to 6 months in tin foil and they still taste delicious.
Try it, believe me this recipe will become a new family favorite!
Best wishes always