Sunday, November 8, 2015

Pumpkin Donut Loaf

PUMPKIN DONUT LOAF
8 x 8 pan  or 18 muffins 


Ingredients: 
½  cup vegetable oil
3  eggs, room temperature
1 ½   cups sugar
1  teaspoon cinnamon
½  teaspoon nutmeg  
           
½  teaspoon ginger              
¾  teaspoon salt
1 ½  teaspoons baking powder
1 ¾ cups + 2  Tablespoons flour
1 1/3   cups pumpkin puree  

Instructions:
1.  Preheat oven to 350°.
2.  Apply cooking spray to an 8 x 8 inch glass baking pan, set aside.
3.  In a large bowl, combine the oil, eggs and sugar with a wooden spoon. 
Stir until well combined.
4.  Add in the cinnamon, nutmeg, ginger, salt and baking powder.  Stir well.
5.  Add in the flour.  Stir well.
6.  Stir in the pumpkin puree and stir until well combined.
7.  Pour batter into prepared pan.
8.  Bake at 350° for 70 – 72 minutes, or until toothpick comes out clean.
9.  Sprinkle the top of the loaf with this cinnamon sugar mix:
 1/8  cup sugar
½  teaspoon cinnamon

Donut pan: 15-18 minutes

Muffins: 22-25 minutes
Super delicious cold.

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