Our favorite! Thanks to Fresh and Honest/Henrietta’s Table chef for the recipe.
Ingredients
- 3 cups sugar
- 1 1/8 cups oil
- 5 eggs
- 4 cups flour
- 1 tablespoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 3/4 teaspoon baking powder
- 2 1/4 cups pumpkin puree
Directions
1. Preheat oven to 350 degrees
2. Grease 2 loaf pans (or 24 muffin tins)
3. Vigorously mix sugar and oil. Add eggs slowly while mixing.
4. In a separate bowl, sift together flour, baking soda, salt, cinnamon, nutmeg, and baking powder. Add to the sugar-and-eggs mixture.
5. Add in the pumpkin puree and mix thoroughly.
6. Divide batter into pans (or muffin tins).
7. Bake for approximately 55 minutes or until an inserted toothpick comes out clean. For muffins, bake 20-25 minutes.
Source: Fresh and Honest
