INGREDIENTS
1 can (15 ounces/2 cups) pumpkin (not pumpkin pie mix)
1 2/3 cups sugar
2/3 cup vegetable oil
2 teaspoons vanilla
4 eggs
3 cups all-purpose or whole wheat flour
1/2 cup coarsely chopped nuts (I used almonds)
1/2 cup raisins, if desired (I used these - love raisins!)
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon ground cloves
1. Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350ºF. Grease bottom a 9x5x3 loaf pan with shortening.
2. Stir together pumpkin, sugar, oil, vanilla and eggs in large bowl (I used my Cuisinart food processor with the beaters for this once I was done using the metal blade on it to chop the almonds, it ended up being a lot of liquid - too much actually, so best to do it in a large bowl with beaters or use a stand-up mixer if you have one) Stir in remaining ingredients. Pour into pans.
3. Bake for 1 hr 10min -1hr 20min or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.TIP: Greasing just the bottoms of the pans helps to form a gently rounded top. If the sides are greased, edges of the loaf may have ridges.
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