A healthy, yummy Autumn time recipe!!! Enjoy! =)
1 cup sunflower or safflower oil
4 eggs, beaten
2/3 cup water
2 cups canned pumpkin
3 1/2 cups unbleached flour
1½ teaspoons sea salt
1/4 teaspoon ground nutmeg
2 teaspoons ground cinnamon
2 teaspoons baking soda
2 teaspoons baking powder
3 cups raw sugar
1/2 cup raisins or chocolate chips (optional)
1/2 cup chopped pecans or walnuts (optional)
Directions:
Preheat oven to 350°. Grease 2 large loaf pans with non-stick cooking spray. In small bowl combine oil, eggs, water and pumpkin. In large bowl sift together flour, salt, nutmeg, cinnamon, baking soda, baking powder and sugar. Make a well in center of dry ingredients, add pumpkin mixture and blend just until moist. Stir in raisins or use chocolate chips in place of raisins. Add nuts if desired. Pour batter into the two loaf pans, sprinkle top with additional sugar if desired. Bake about 40 - 50 minutes or until toothpick inserted in center comes out clean. Allow to cool on racks for 10 minutes before removing pumpkin bread from pans. * Note: Cooking time depends on oven, bread is done when toothpick inserted in center of pumpkin bread comes out clean, so keep a close
Preheat oven to 350°. Grease 2 large loaf pans with non-stick cooking spray. In small bowl combine oil, eggs, water and pumpkin. In large bowl sift together flour, salt, nutmeg, cinnamon, baking soda, baking powder and sugar. Make a well in center of dry ingredients, add pumpkin mixture and blend just until moist. Stir in raisins or use chocolate chips in place of raisins. Add nuts if desired. Pour batter into the two loaf pans, sprinkle top with additional sugar if desired. Bake about 40 - 50 minutes or until toothpick inserted in center comes out clean. Allow to cool on racks for 10 minutes before removing pumpkin bread from pans. * Note: Cooking time depends on oven, bread is done when toothpick inserted in center of pumpkin bread comes out clean, so keep a close
eye while baking.
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