Pumpkin Bread for the Holidays!

Greetings All! Today's Post is about Pumpkin Bread! One of the recipes I like to consider Derpy Hooves worthy!
                                     
This recipe and variations is great from Halloween into Christmas as well. :-D
I admit I cheated a little and bought the box mix as I was unable to make this from scratch. HOWEVER, if you want to, here is the recipe for pumpkin bread from scratch.

Pumpkin Bread Recipe
KEEP IN MIND, this is straight up regular undercoated recipe. I did mine a bit different.

For this you will need:
Libby's Pumpkin Bread Mix in a box
4 eggs
1 cup of water
1/2 cup of vegetable oil (or oil of choice)
(the rest is provided in the box)
OPTIONAL Sixlets autumn color mix and white candy melt candiesFor pan sizes see the options and times section

 



For the cupcake/muffin version, all of the above AND:
3 table spoons of all purpose flour
3 table spoons of granulated sugar
1/2 teaspoon of ground cinnamon
2 table spoons of butter

I will begin with the box version first and the cooking options and times as seen below.

Cooking Options with TimesALL TIMES ARE FOR AN OVEN TEMP OF 350 F
2 9x5 Loaves - 60 - 65 minutes
3 8x4 loaves - 55- 60 minutes
6 mini loaves - 50 - 55 minutes
1 13x9 pan -45-50 minutes
1 (12 cup) bundt cake 65 - 70 minutes
24 standard muffins -20-25 minutes
72 mini muffins - 15-16 minutes
12 jumbo muffins - 33-36 minutes


Hopefully this helps for what you need depending on which version of pans you want to use.

I split this recipe and used 1 9x5 loaf pan and one and 1 quarter of muffin pans. IE one pan and four cup slots of the second muffin pan.

Pumpkin Loaf Version
 

For the loaf part I used the loaf ingredients and process for that. Which is this:
- Preheat the oven at 350 (FOR ALL PAN OPTIONS) and grease your pan(s) of choice

- Combine 4 eggs, water, oil, libby's can of pumpkin in a bowl and blend well.

- Add the bread mix and stir just until moistened. I Stirred until it was all well mixed so that will change it a bit.

- Pour the batter into the pan(s) and bake as directed (IE the pan options with time for each included.)
- Let the pan cool on a wire rack for 10 minutes, remove from wire rack to cool completely then drizzle with the icing provided.



Here is The Cupcake/Muffin Version

When mixing the ingredients, add the flour, sugar, cinnamon and butter and mix. Then continue as instructed.

The twist I added, the optional parts are as such. I mixed most of the sixlets into the batter, and placed some on top of the muffins which I should have done AFTER baking as when they were done the sixlets were melted into the batter. Still good, but for appearance not so much.
It created the flavor of chocolate pumpkin.
Then having used the icing on the loaf, I used the white candy melts for the remainder of the loaf and the rest on the muffins!
(Pictures to the left are before and after the sixlets! you will notice colored "bumps" in the batter)

 The loaf pan going in first, then the muffins as they take less time.

 Before and after the sixlets. Which for future reference for myself, put them in AFTER the muffins are baked to prevent melting to a mess.

 Fresh out of the oven!

Candy Melt Frosted yummy!

Fresh out of the oven, then frosted! I used the extra frosting to get the sides. MMMMM
This also has the sixlets within it as well.
Thank you for reading and enjoy!