 |
| photo by Kay Ercius |
3 c. all-purpose flour (370g)
1 t. salt
1 t. baking soda
1 t. baking powder
3 t. ground cinnamon
3 eggs
1 c. vegetable oil
2 1/4 c. white sugar (450g)
3 t. vanilla
2 c. canned pumpkin, about 1 can (add a bit of yogurt to make 2 c. if necessary)
1 c. walnuts (optional)
- Grease and flour two 8"x 4" loaf pans.
- Preheat oven tp 325 degrees.
- Whisk flour, salt, baking powder, baking soda and cinnamon together in a medium bowl.
- Beat eggs, oil, vanilla and sugar together in a large bowl.
- Add whisked ingredients to the creamed mixture and mix well. Batter will be stiff.
- Stir in pumpkin and pour in to prepared pans.
- Bake for 40 to 60 minutes or until tester inserted in the center comes out clean.
- Cool in pan on a rack for 20 minutes.
- Remove from pan and cool completely.
