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Recipes - Pumpkin Pecan Breakfast BreadMuffins

Recipe Name

Pumpkin Pecan Breakfast Bread/Muffins

Submitted by

embug77

Recipe Description

A really wonderful way to use some leftover pie pumpkin

Quantity	0	Quantity Unit		Servings
Prep Time (minutes)	15	Cook Time (minutes)	22	Ready In (minutes)	37

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Ingredients
Amt.	Measure	Ingredient



2	cups	pumpkin (canned) or mashed fresh
3 1/3	cups	all-purpose flour
2	teaspoons	baking soda
2	cups	sugar
1	cup	splenda, brown sugar
1	cup	egg beaters
1	cup	applesauce
1 1/2	teaspoons	salt
2	teaspoons	cinnamon, ground
2	teaspoons	nutmeg
1/2	teaspoon	allspice, ground
2/3	cup, chopped	pecans
1	small box (1.5 oz)	raisins, seedless

Steps

Sequence	Step

1	Preheat oven to 350 F. In a large mixing bowl, stir together the flour, soda, salt, cinnamon, allspice, nutmeg and sugar (or Splenda). Add the eggs, water, oil and pumpkin. Stir until blended. If desired, add the raisins and/or nuts. Mix well, either by hand or with a mixer. (I use mini muffin pans and can get at least 60 from this recipe- cooking at 350 degrees for 13-15 mins) Original recipe: Pour into two lightly greased and floured 9x5" loaf pans. Or, use muffin pans if you want muffins instead of loaves! Bake approximately 1 hour at 350 F (175 C). The test for doneness is the knife test: when a clean knife can be stuck in and removed cleanly. Remove from the oven and cool slightly (10 minutes). Then take out of pans to let cool on a rack. Like banana bread, pumpkin bread tastes better if you wrap it in plastic wrap (Saran wrap, cling film), refrigerate it and wait until the following day to eat it. It keeps well in the refrigerator and can be frozen.

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