This recipe can be used for a loaf bread, bundt cake or baked in muffin tins. The taste resembles that of gingerbread and is delicious! Freezes well and great to have on hand.Pumpkin Bread or Muffins
2/3 cup shortening (margarine or butter)
2 2/3 cups sugar
2 cups canned pumpkin (1 can)
2 2/3 cups flour
1 tsp. cinnamon
1/4 tsp. allspice
1/2 tsp. baking powder
2 tsps. baking soda
1 tsp. vanilla
1 cup chopped nuts (optional)
Cream together the shortening, sugar, eggs, pumpkin and vanilla. Add the rest of the dry ingredients. Mix well. Pour into greased and floured pans. Sprinkle with sugar and bake at 350' for 30-40 mins. or until top springs back when you touch it.
Makes 2 loaf cakes, 12 jumbo muffins or about 24 regular size muffins.
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