Tempt Your Tummy Tuesday – Pumpkin Bread

This is another of Erica’s recipes – she found it on AllRecipes and it has become a wonderful favorite!!

The original is here – but ours has gotten better with modifications.

• 3 cups all-purpose flour
• 2 cups white sugar
• 2 teaspoons baking soda
• 2 teaspoons pumpkin pie spice
• 1 teaspoon salt
• 2 Tb wheat germ
• 1 Tb ground flax seed
• 1/2 teaspoon baking powder
• 2 cups pumpkin puree
• 2/3 cup vegetable oil
• 3 eggs, beaten
• Optional Topping: pick your favorite – cinnamon and sugar or coarse sugar

Directions

1. Preheat oven to 350 degrees. Grease and flour two 9x5 inch loaf pans. Or muffins pans, large or small. I usually do one loaf and muffins to finish. These make GREAT large muffins (I now have 3 of those pans – Costco size – but healthier!!)
2. Mix together dry ingredients in large mixing bowl. Add pumpkin, oil and eggs; mix well.
3. Pour into loaf pans, add sugar topping of your choice, and bake until inserted toothpick comes out clean. Approximately 1 hour for loaves, 35 minutes for regular muffins, 40-45 min for extra large muffins – but it depends on your oven. Watch them. They won’t really brown cause it starts out orange – so looks can be deceiving.
4. Allow to cool for 15 minutes before removing from pans.

Freezes marvelously.

We have never done this, but I bet they would be marvelous with some sort of cream cheese frosting… YUM!!