Source:
2 cups canned pumpkin
3 cups sugar
1 cup water
1 cup vegetable oil
4 eggs
3 1⁄3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
1 teaspoon baking powder
1⁄2 teaspoon nutmeg
3⁄4 teaspoon ground cloves
Heat oven to 350. In a large mixing bowl, combine pumpkin, sugar, water, vegetable oil and eggs. Beat until well mixed. Measure the flour, baking soda, cinnamon, salt, baking powder, nutmeg and cloves into a separate bowl and stir until combined. Slowly add the dry ingredients to the pumpkin mixture, beating until smooth. Grease two 9 x 5 inch loaf pans and dust with flour. Evenly divide the batter between the two pans. Bake for 60-70 minutes or until a toothpick inserted in center comes out clean. Cool for 10-15 minutes, then remove from pans by inverting onto a rack and tapping the bottoms. Slice and serve plain, buttered, or with cream cheese.
3 cups sugar
1 cup water
1 cup vegetable oil
4 eggs
3 1⁄3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
1 teaspoon baking powder
1⁄2 teaspoon nutmeg
3⁄4 teaspoon ground cloves
Heat oven to 350. In a large mixing bowl, combine pumpkin, sugar, water, vegetable oil and eggs. Beat until well mixed. Measure the flour, baking soda, cinnamon, salt, baking powder, nutmeg and cloves into a separate bowl and stir until combined. Slowly add the dry ingredients to the pumpkin mixture, beating until smooth. Grease two 9 x 5 inch loaf pans and dust with flour. Evenly divide the batter between the two pans. Bake for 60-70 minutes or until a toothpick inserted in center comes out clean. Cool for 10-15 minutes, then remove from pans by inverting onto a rack and tapping the bottoms. Slice and serve plain, buttered, or with cream cheese.
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