So it’s October and every year I make something pumpkin on October 1st just to celebrate the awesomeness of Autumn. Even though I am living in the Caribbean and it’s hot regardless of the time of year (I’m sweating even as I write this) I still practice this tradition.
The first time I had these pumpkin muffins I was visiting my cousin Wendy Gagnon and her family in Dusseldorf, Germany. I was immediately hooked! Now … fair warning that even though it has a vegetable in the title, this bread recipe isn’t all that healthy (I mean … it does have 3 cups of sugar) but you will fall in love with them.
Wendy added this recipe in the first annual Borg Family Cookbook with this commentary:
“This makes enough for a crowd or some to keep and some to sweeten someone else’s day. With this recipe I usually make one regular loaf tin of bread, one or two mini muffin pans and one regular size muffin pan. It really makes a lot. They are really yummy!”
3 1⁄2 cups flour
1 1⁄2 tesaspoon salt
3 cups sugar
1-15 ounce can pumpkin
2 teaspoons baking soda
1 Tablespoon cinnamon
1 cup oil
3⁄4 cup water
Sift flour, soda, sugar, salt and cinnamon together.
Add oil, eggs, water and pumpkin. Mix well.
Bake at 350 F for 30-40 minutes for a large loaf tin or 25 minutes for muffins.