| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Breads |
2 |
Loaves |
INGREDIENTS
| 4 |
c |
Flour; unsifted |
| 3 |
c |
Sugar |
| 2 |
ts |
Baking soda |
| 1 1/2 |
ts |
Salt |
| 1 |
ts |
Baking powder |
| 1 |
ts |
Cinnamon |
| 1 |
ts |
Nutmeg |
| 1/2 |
ts |
Cloves |
| 1/4 |
ts |
Ginger |
| 16 |
oz |
Canned pumpkin |
| 1 |
c |
Oil |
| 4 |
|
Eggs |
| 2/3 |
c |
Water |
INSTRUCTIONS
Preheat oven to 350 F (moderate)
Grease two 9- by 5- by 3-inch loaf pans.
Mix dry ingredients thoroughly in a large bowl.
Beat pumpkin, oil, eggs, and water together. Add to dry ingredients. Stir
just until dry ingredients are moistened. Do not overmix.
Pour one-half of the batter into each loaf pan.
Bake 1 to 1-1/4 hours or until toothpick inserted in center of loaf comes
out clean.
Cool on rack. Remove from pans after 10 minutes.
Calories per 1/16 loaf slice: About 200
Source: FOOD -- by U.S. Department of Agriculture Typed for you by Karen
Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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