Grease 3 medium (8x4) or 2 large loaf pans well (pam works best)
Set oven to 350 degrees
Sift together and set aside:
2 1/2 cups all purpose flour
1 1/2 teaspoons salt
2 teaspoons baking soda
1 teaspoon each cinnamon, nutmeg, and ground cloves
Combine:
4 eggs beaten
2 cups sugar
1 cup packed light brown sugar (not dark)
1 cup vegetable oil
2/3 cup cold water
1 lb. can pumpkin (16 oz)
Mix in dry ingredients. I usually mix this all in with a whisk until combined. Don't leave too many lumps, but don't over mix. You can also add walnuts at this point if you like. About a 1/2 cup is enough. Put in greased pans and cook for 1 1/4 hours. I usually check this at about 50 minutes. A skewer or toothpick should come out clean. Sometimes your oven might cook faster and it depends on what size pans you use. Let cool on rack for 10-20 minutes in the pans, then turn onto rack to cool completely. Make sure you cover tightly with saran wrap when cooled so they don't dry out.
Set oven to 350 degrees
Sift together and set aside:
2 1/2 cups all purpose flour
1 1/2 teaspoons salt
2 teaspoons baking soda
1 teaspoon each cinnamon, nutmeg, and ground cloves
Combine:
4 eggs beaten
2 cups sugar
1 cup packed light brown sugar (not dark)
1 cup vegetable oil
2/3 cup cold water
1 lb. can pumpkin (16 oz)
Mix in dry ingredients. I usually mix this all in with a whisk until combined. Don't leave too many lumps, but don't over mix. You can also add walnuts at this point if you like. About a 1/2 cup is enough. Put in greased pans and cook for 1 1/4 hours. I usually check this at about 50 minutes. A skewer or toothpick should come out clean. Sometimes your oven might cook faster and it depends on what size pans you use. Let cool on rack for 10-20 minutes in the pans, then turn onto rack to cool completely. Make sure you cover tightly with saran wrap when cooled so they don't dry out.
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