Ted's Pumpkin Bread

This is a recipe that I got from my sister, Janet, which she highly recommends. She’s got good taste, so I’m taking her at her word and posting it here. Enjoy!

Ted’s Pumpkin Bread

½ cup Vegetable Oil
2 Eggs
1/3 cup Water
1 cup canned Pumpkin
1 2/3 cup Flour
1 ¼ cup Sugar
1 teaspoon Baking Soda
½ teaspoon Nutmeg
¼ teaspoon Salt
½ teaspoon Cinnamon
½ cup chopped Nuts

Preheat oven to 350 degrees. Combine oil, eggs, water, and pumpkin.
Sift dry ingredients together. Gradually beat dry ingredients into pumpkin mixture. Add nuts.

Pour into greased, floured loaf pans (4” x 8”) – fill approximately half full.
For mini-loaves, makes 2-3 loaves. Bake 70-75 minutes (45-50 minutes for mini-loaves) or until done when tested.

Pumpkin Raisin Bread

This is an old recipe that my husband and sons requested often while my boys were growing up. It has the perfect mix of spices, and it’s incredibly moist and flavorful. I always add raisins to please my family, but you can use nuts or chocolate chips.

Pumpkin Raisin Bread

1/3 cup Butter or Margarine
1 cup Sugar
2 Eggs
1 cup Pumpkin
1/3 cup Water
1½ + 1/6 cups Flour
1 teaspoon Baking Soda
¾ teaspoon Salt
¼ teaspoon Baking Powder
½ teaspoon Cinnamon
½ teaspoon Cloves
½ cup Raisins (or nuts or chocolate chips)

Preheat oven to 350 degrees. Grease one 9-inch loaf pan.

Mix butter or margarine and sugar in large bowl. Add eggs, pumpkin, and water.

Whisk together flour, baking soda, salt, baking powder, cinnamon, and cloves.
Add to pumpkin mixture. Stir in raisins or nuts.

Bake 50-55 minutes. (Check with toothpick.) Cool slightly; loosen from sides of pan.

Banana Muffins

This muffin recipe is moist and full of the goodness of bananas.  Since I have a family of raisin lovers, I usually add half a cup of raisins to the mix, but you can substitute chopped nuts or chocolate chips, if you like.

Banana Muffins

1 cup mashed Banana (2 or 3 medium)
1 Egg
1/3 cup Milk
½ cup Vegetable Oil
2 cups Flour
½ cup Brown Sugar
3 teaspoons Baking Powder
1 teaspoon Salt
½ cup raisins, nuts, or chocolate chips (optional)

Preheat oven to 400 degrees.

Mash bananas.  Beat in egg.  Stir in milk and oil.
Stir in remaining ingredients all at once.
Pour into greased muffin pans.  Bake 15 to 20 minutes.

Makes approximately 8 muffins.

Best Blueberry Muffins

My sister, Janet, gets the credit for this outstanding recipe.  These muffins are chock full of fresh blueberries, and the cake part is out of this world.  I’ve tried a lot of blueberry muffin recipes, but these are my personal favorite.  Thanks, Jan!

Best Blueberry Muffins

½ cup Butter or Margarine, softened
1 cup Sugar
2 Eggs
2 cups Flour
2 teaspoons Baking Powder
½ teaspoon Salt
½ cup Milk
1 teaspoon Vanilla Extract
2½ cups Blueberries
Sugar for sprinkling tops of muffins

Preheat oven to 375 degrees.  Grease muffin pans.

In large bowl with mixer at medium speed, cream butter or margarine and sugar until light and fluffy.

Add eggs one at a time, beating well after each addition.

Combine flour, baking powder, and salt.  Add alternately to creamed mixture with milk and vanilla.

Crush ½ cup blueberries and add to batter.  Fold remaining berries into batter, and spoon into muffin pans.

Sprinkle with sugar.

Bake 30 minutes or until toothpick inserted in center comes out clean.  Cool in pan 5 minutes and turn onto wire rack.

Makes 12 to 18 muffins.