Pumpkins on the Square and Pumpkin Bread

This morning we gathered on the Square and had a lovely time eating goodies, getting photos of adorable babies, and visiting with friends. We even had some surprise guests - one of our midwives and birth assistants came by to see some of the babies they helped welcome into the world! I brought some pumpkin bread and was asked about six times if I would share the recipe. Here it is!

This makes 2 dozen muffins or 2 loaves of bread (or half/half) so the amounts look like a lot and that’s why. We don’t split it but I’m sure you could.

Freezer Muffins/Bread
3 c flour (can do some wheat, add wheat germ, etc)
1 t salt
1 T cinnamon (or pumpkin spice if doing apple or pumpkin)
1/2 t baking powder
1 t baking soda

Mix in large bowl. In another bowl combine:
2 eggs OR 2 T ground flaxseed & 1/2 cup water, mixed and set aside for a few moments
1 c oil (can do half apple sauce)
2 c sugar (We do 1 1/2 cups but could do less. Also could try half sugar/half honey?)
2 c “mix” (see below)
1 T vanilla (or half vanilla, half almond, half orange extract, etc)
1 c nuts (optional)
1/2 cup oats (optional addition, may need more moisture if you add oats)

Mix wet and dry, bake as 2 loaves at 325 degrees for 1 hour or bake as 2 dozen muffins at 375 for 15 minutes.

“Mix” can be:
apples (diced or grated) or applesauce
bananas
blueberries
carrots grated
coconut
orange or lemon juice (1/2 cup)
peaches
pears
pineapple
pumpkin (I do 1 cup pumpkin & 1 cup applesauce)
raisins or craisins (I do only 1 cup)
zuchini grated

You get the idea! I also served mine today with an oat streusel topping - combine 1/4 cup flour, 1/4 cup brown sugar, 1/4 cup oats, pinch of salt and big dash of cinnamon. Stir together and mix in 1 to 2 T coconut oil (melted) until crumbly, then sprinkle over the top of the muffin/breads. You can also add some diced nuts for extra crunch!

Wrap muffins in sets of two or loaf in plastic wrap then in foil, stores well in freezer. Defrost in fridge. Makes great easy breakfasts or fast snacks. Can also be used for mini-muffins.

Every combination we do of these turns out a bit different with moisture, rise, etc. It’s a big experiment but always yummy. If you are planning to freeze them then you may want to do full oil – the applesauce/oil ones are drier and seem to not freeze and defrost as well. Enjoy!

Oh - for those who came to the September park date, this is the same recipe I used for the apple spice muffins.