| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Grains |
|
Breads |
2 |
Loaves |
INGREDIENTS
| 3 |
c |
Sugar |
| 1 |
c |
Vegetable oil |
| 3 |
lg |
Eggs |
| 1 |
cn |
16-oz. solid pack pumpkin |
| 3 |
c |
All purpose flour |
| 1 |
ts |
Ground cloves |
| 1 |
ts |
Ground cinnamon |
| 1 |
ts |
Ground nutmeg |
| 1 |
ts |
Baking soda |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Baking powder |
| 1 |
c |
Coarsely chopped walnuts; (opt) |
INSTRUCTIONS
Serve one of these loaves the day you make them. Wrap the other in foil and
freeze up to one month so that you'll have it on hand for unexpected
company.
Preheat oven to 350F. Butter and flour two 9x5x3-inch loaf pans. Beat sugar
and oil in large bowl to blend. Mix in eggs and pumpkin. Sift flour,
cloves, cinnamon, nutmeg, baking soda, salt and baking powder into another
large bowl. Stir into pumpkin mixture in 2 additions. Mix in walnuts, if
desired. Divide batter equally between prepared pans. Bake until tester
inserted into center comes out clean, about 1 hour 10 minutes. Transfer to
racks and cool 10 minutes. Using sharp knife, cut around edge of loaves.
Turn loaves out onto racks and cool completely. Makes 2 loaves.
Source: Bon Appetit (11/95)
Posted to MM-Recipes Digest V3 #304
Date: Tue, 5 Nov 1996 23:20:36 -0500 (EST)
From: suzy <suzy@gannett.infi.net>
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