3 1/2 c Flour
3 c Sugar
1 ts Salt
1/2 ts Baking powder
2 ts Baking soda
1 ts (heaping) nutmeg
1 ts (heaping) cinnamon
1 c Water
1 c Oil
1 c Cooked pumpkin; up to 16 oz,
-( I use the whole 16 oz
-can)
2 Eggs
1 ts Vanilla; ( I use a bit more)
2 c Nuts; (pecans or walnuts or
-both, I use walnuts)
Preheat oven to 325 degrees F. Grease (with either butter or magarine)
pan*. Mix dry ingredients separately; set aside. Mix pumpkin, eggs,
vanilla, oil, and water. Add dry ingredients to mixture. Blend well, then
stir in nuts. Pour into pan(s.)* Bake @ 325 for 1 hour. Then do “knife
test” i.e., insert knife, if it comes out clean, cake/bread is done. It
usually takes about 1 hr and 10 minutes in my oven.
*Note about pan(s) – I use a bundt pan whenever I make this. The recipe
makes the bundt pan plus 1 small loaf pan. This is a *heavy* pumpkin bread
~ one that is moist and *very* tasty.
Yields
1 servings