Tuesday, September 6, 2011
3-1/2 c. flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 tbsp. cinnamon
1 tbsp.nutmeg(I use freshly grated)
2-1/2 c. sugar
1 c. canola oil
1-15oz.can pumpkin puree
1/2 c. water
1 tsp. vanilla
In the bowl of your mixer,mix together the sugar,eggs and oil.Add the pumpkin,water and vanilla and mix well.
In another bowl,mix together all of the remaining dry ingredients.Add the flour mixture to the pumpkin mixture and stir just until the ingredients are combined.
Pour the mixture into two loaf pans(9x5x3),and bake at 350 degrees for approximately one hour,or until a toothpick comes out of the center of the cake clean.Let cool for 10-15 minutes,then serve warm.
**Feel free to add in 1 c. of chopped walnuts,pecans or cranberries if desired.
**These loaves freeze beautifully.Wrap well and freeze up to 3 months.