Pumpkin Loaf
Posted by Barb Wong, 10/10/00 at 5:05:36 PM.
3 cups all purpose flour
1 cup granulated sugar
3/4 cup dark brown sugar
1 tsp. cinnamon
1 tsp. nutmeg
2 1/2 tsp. baking powder
1/2 tsp. salt
2 cups canned pumpkin
1/4 cup water
2/3 cup vegetable oil
2 tsp. vanilla
4 large eggs
2 cups toasted pecans or walnuts, chopped
1/2 cup candied ginger or raisins, optional
2 Tbsp. flour
In a large mixing bowl, combine all ingredients except for nuts, dried fruit and 2 Tbsp. flour.
Beat on medium speed for 3 minutes until all ingredients are well mixed.
In a medium bowl, toss together nuts and fruit with remaining flour until well coated. Fold into batter.
Pour batter into 2 - 5" by 9" loaf tins that have been greased and floured.
Bake at 350 degrees F for 50 to 60 minutes or until toothpick inserted in centre comes out clean.
Cool in pans for 10 minutes, then remove and cool on rack.
Makes two 5" by 9" loaves
Adapted from "Phyllis Vacarelli's Pumpkin Pecan Loaf Cake" contributed by Nick Malgieri at http://www.foodtv.com
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