1 15 oz can unsweetened pumpkin
1 C sugar
1/2 cup vegetable oil
2 eggs
1 3/4 C unbleached all-purpose flour
1 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1/2 tsp salt
1/4 tsp baking powder
1 C nuts (walnuts or pecans), chopped
Heat the oven to 350 degrees. Grease and 8x4 inch loaf pan. Beat together the pumpkin, sugar, oil and eggs in a large bowl. Sift the flour, baking soda, cinnamon, cloves, nutmeg, salt and baking powder into the bowl. Stir to combine. Fold in the nuts and pour into the greased loaf pan.
Bake for 60 minutes, or until the top is lightly browned and a skewer inserted into the center comes out clean. Cool on a wire rack.
This can be double wrapped n plastic and stored in a freezer for up to three months.
1 C sugar1/2 cup vegetable oil
2 eggs
1 3/4 C unbleached all-purpose flour
1 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1/2 tsp salt
1/4 tsp baking powder
1 C nuts (walnuts or pecans), chopped
Heat the oven to 350 degrees. Grease and 8x4 inch loaf pan. Beat together the pumpkin, sugar, oil and eggs in a large bowl. Sift the flour, baking soda, cinnamon, cloves, nutmeg, salt and baking powder into the bowl. Stir to combine. Fold in the nuts and pour into the greased loaf pan.
Bake for 60 minutes, or until the top is lightly browned and a skewer inserted into the center comes out clean. Cool on a wire rack.
This can be double wrapped n plastic and stored in a freezer for up to three months.
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