Ginger Snappy Pumpkin Bread
photo by Chabear01
- Ready In:
- 40mins
- Ingredients:
- 14
- Yields:
-
36 muffins
ingredients
- 425.24 g pumpkin puree
- 473.18 ml brown sugar
- 236.59 ml butter, melted
- 4 eggs, beaten
- 118.29 ml apple juice
- 78.78 ml evaporated milk
- 709.77 ml flour
- 118.29 ml ground ginger snaps
- 9.85 ml baking soda
- 9.85 ml baking powder
- 4.92 ml salt
- 4.92 ml ginger
- 4.92 ml nutmeg
- 2.46 ml clove
directions
- Preheat oven to 350F.
- Cream pumpkin and sugar.
- Add butter and eggs; mix thoroughly.
- Add juice and milk; mix thoroughly.
- In seperate bowl, sift together all dry ingredients.
- Add dry to wet in thirds, mixing thoroughly each time.
- Batter will be very thick.
- Fill muffin cups 1/2 way.
- These puppies rise like crazy.
- Bake 20 minutes; remove from oven and allow to rest for at least 5 mins, then tip out of pan to cool on cooling rack for another 5 minutes.
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Reviews
-
Made this up per your recipe but doubled it. Made some muffins and some mini loafs. Everyone here loved the muffins, and the loafs are gifts for Easter. Since it didn't state to grease pans, I tried with and without greasing. Didn't matter either way they came out of pans cleanly. Thank You Annie for sharing this wonderful recipe.
RECIPE SUBMITTED BY
Annie H
Lawrence, KS
I have a husband and four children. The above pic is of our fourth and final addition. She joins our 6 year old girl, 5 year old boy, 2 year old girl.