Ingredients
-
2
-
2
-
1
-
4
-
2
-
2
-
2
-
2
-
1/4
-
-
-
-
-
-
Directions
Pumpkin Loaf,This is a dense, moist loaf that is a great way to use up that extra pumpkin puree when you are tired of pumpkin pie. We love it for breakfast, and my daughter likes to take a slice in her lunch. It makes two loaves. Hope you enjoy!,Instead oil – used applesauce (1:1 ratio) used whole wheat flour (that’s all I buy) used 1/2 cup of brown sugar and 1+1/2 cup white sugar (instead of 2c white wanted it a bit healthier) used a full can of the pumpkin puree (the largest one they sell) In addition to the spices – I also added 1/4 tsp of cloves and 1/4 tsp of nutmeg I baked for the full time (65 mins), it probably could have been baked longer – but I didn’t want it to burn!,Instead oil – used applesauce (1:1 ratio) used whole wheat flour (that’s all I buy) used 1/2 cup of brown sugar and 1+1/2 cup white sugar (instead of 2c white wanted it a bit healthier) used a full can of the pumpkin puree (the largest one they sell) In addition to the spices – I also added 1/4 tsp of cloves and 1/4 tsp of nutmeg I baked for the full time (65 mins), it probably could have been baked longer – but I didn’t want it to burn!
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Steps
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1
Done
|
Preheat Oven to 350 Degrees and Grease 2 Loaf Pans. |
|
2
Done
|
Mix Together Well the Pumpkin, Sugar, Oil and Eggs. |
|
3
Done
|
Add Flour, Baking Powder, Baking Soda, Cinnamon, Ginger and Raisins, and Mix Well. |
|
4
Done
|
Pour Into Loaf Pans and Bake For 60-65 Minutes or Until Inserted Knife Comes Out Clean. |
