Pumpkin Walnut Loaves
Author: The Good Housekeeping Cookbook
Serves: 2 loaves
- 3 cups all-purppose flour
- 2 cups sugar
- 2 teaspoons baking soda
- 1 teaspoon ground cloves
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon salt
- ½ teaspoon double-acting baking powder
- 1 16oz. can pumpkin
- ⅔ cup salad oil
- 3 eggs, slightly beaten
- ½ cup chopped walnuts (this is my addition)
- Day Before Serving (or NOT)
- Preheat oven to 350*F.
- Grease well two 9" x 5" loaf pans.
- In a large bowl, with fork, mix flour with next 7 ingredients; add remaining ingredients and mix just until blended.
- Turn batter into pans.
- Bake about 1 hour or until toothpick inserted in center comes out clean.
- Cool in pans on wire racks 10 minutes; remove from pans and cool completely on racks.
- When cool, wrap each loaf and store at room temperature.
Recipe by at https://www.theorangebee.com/pumpkin-loaves/
3.2.2885