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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 12 |
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This recipe was made famous throughout the South in the 1980's by White Lily Flour. Ingredients:
2 cups sifted all-purpose flour |
2 teaspoons baking powder |
1 teaspoon baking soda |
1 teaspoon salt |
2 teaspoons cinnamon |
4 large eggs |
1 (16 ounce) can solid-pack pumpkin (not pumpkin pie mix) |
1 1/2 cups sugar |
1 cup vegetable oil |
1/2 cup moderately coarsely chopped walnuts or 1/2 cup pecans |
Directions:
1. Preheat oven to 350°F.
2. Combine flour, baking powder, soda, salt and cinnamon into bowl; set aside.
3. Mix eggs, pumpkin, sugar and oil in large bowl, beating well to blend.
4. Add flour mixture to pumpkin mixture, beating well to combine.
5. Stir in walnuts.
6. Turn mixture onto ungreased 15x10-inch jelly- roll pan and bake for 15-30 minutes, until springy to touch.
7. Cool in pan on wire rack.
8. Leave plain or, if you like, spread with cream cheese frosting (see Cream Cheese Frosting).
9. Cut into bars.
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