Arcadia Ward Cookbook, Sharon Williams
The official title of this recipe is Pumpkin Bread with Warm Blackberry Compote, but I've never made the blackberry compote. The bread is so good, I never felt it needed more.
Every fall, I make this frequently, but it's always been hard for me to get the loaf to cook all the way through. It does better in the bundt pan, and still, I have troubles there, too. This year, I had the genius idea to make these into mini-muffins--cuts the cooking time down, and there's more crunchy muffin tops to enjoy.
Also, this is a handy food storage recipe (with the egg replacement, everything is found in the pantry)--because we Mormons love a little (or a lot) food storage :).
3 eggs (or egg replacement equivalent, we like Ener-G egg replacer, found at Whole Foods or Wild Oats)
2 1/2 c sugar
14 oz pumpkin
3 c flour
1 t salt
2 t baking powder
1 t cinnamon
1 1/2 t nutmeg
1 1/2 t ground cloves
1 1/2 t allspice
1 1/2 c walnuts, chopped (optional)
Cream sugar, oil and eggs together. Then, add pumpkin. Mix and sift all the following ingredients (except walnuts) together and then add slowly to creamed mixture. Bake at 350 for 60 to 65 minutes in a large bunt pan. Cool on wire rack.
If you wanted to put this into your 3 month food storage rotation and make it once a week, here's everything you'd need.
Box of egg replacer (it can be used to substitute 100+ eggs in baking recipes)
12 pounds + 3 c sugar12 cans of pumpkin
9 pounds flour
1/4 c salt
1/2 c baking powder
1/4 t cinnamon
approx 2/5 c nutmeg
approx 2/5 c ground cloves
approx 2/5 c allspice