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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 6 |
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I got this recipe from...? You know I can't remember now! But, it was so easy and so tasty! My kids adore them, and they are picky eaters! I do hope you enjoy this recipe! (I used real pumpkin puree, but canned pumpkin will work just fine, too!) Ingredients:
1 1/2 cups flour |
1 teaspoon salt |
1 cup sugar |
1 teaspoon baking soda |
1 cup pumpkin puree |
1/2 cup olive oil (can sub with canola or vegetable) |
2 eggs, beaten |
1/4 cup water |
1/2 teaspoon cinnamon |
1/2 teaspoon nutmeg |
1/2 teaspoon allspice |
1/2 cup walnuts (optional) |
Directions:
1. Preheat oven to 350°F.
2. Sift together flour, salt, sugar, and baking soda.
3. In a separate bowl combined pumpkin, oil, eggs, water, and spices.
4. Then, combined with dry ingredients but, do not mix too thoroughly. Stir in walnuts.
5. Pour into a well-buttered 9x5x3 inch loaf pan. Bake 50-60 minutes until a thin skewer poked in the very center of the loaf comes out clean. Turn out of the pan and let cool on a rack.
6. Makes one loaf. Can easily double the recipe.
7. If desired, you can use them in a muffin tin as well. They come out just as moist. If you use muffin tin bake for 20-25 minute.
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