Pumpkin bread/cupcakes

3 cups sugar
1 cup vegetable oil
3 large eggs
1(16 ounce) can solid pack pumpkin
3 cups all-purpose flour
1 tsp ground cloves
1 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp baking soda
1/2 tsp kosher salt
1/2 tsp baking powder

Preheat oven to 350 degrees. Butter and flour two 9x5x3-in. or 8.5×3.5×3-in loaf pans. Beat sugar and oil in a large bowl to blend. Mix in eggs and pumpkin.
Sift flour, cloves, cinnamon, nutmeg, baking soda, salt, and baking powder in another large bowl. Stir into pumpkin mixture in 2 additions. Divide batter equally between prepared pans Bake until tester inserted into the center comes out clean, about 1 hour and 10 minutes.* Transfer to racks and cool 10 minutes. Using a sharp knife, cut around the edges of the loaves. Turn loaves out onto racks and cool completely.

*if making muffins, cook 16-20 minutes and test with toothpick.

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This entry was posted in Appetizers, Breakfast, comfort food, Desserts, FAVORITE, Party Food, Snacks, Sweets, Uncategorized. Bookmark the permalink.

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