my changes are in italics
Ingredients
1 (15 ounce) can pumpkin puree (add another half can of pumpkin for added flavor)
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar (half dark brown sugar, half white sugar gives a little richer flavor)
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon (double)
1 teaspoon ground nutmeg
1/2 teaspoon ground clove
1/2 c of walnuts
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean. (this baking time was right on for my oven)
I had some this morning toasted with a little cream cheese, delicious!
5 comments:
I can't wait to try this recipe! Do you have any advice for freezing the batter? Or dough? Not sure the right word...ha! I only want to make one loaf and will be using gluten-free flour.
sounds delish!! will be trying soon
Good question Leighton, not sure about freezing the batter, but I would think it would work...
Maybe just refrigerate it for later use?
This is the same recipe that I use, but I "adjust" it a little too. YUMMY!
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