 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Ingredients:
7.1 ounces whole-wheat flour (about 1 1/2 cups) |
4.5 ounces all-purpose flour (about 1 cup) |
1 1/4 teaspoons ground cinnamon |
1 1/8 teaspoons ground nutmeg |
3/4 teaspoon ground cloves |
1/2 teaspoon ground ginger |
1 1/2 teaspoons baking soda |
1 1/4 teaspoons kosher salt |
1 1/2 cups sugar |
2/3 cup canola oil |
1/2 cup water |
3 large eggs |
1 (15-ounce) can pumpkin |
Directions:
1. Preheat oven to 350°.
2. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, cinnamon, and next 5 ingredients (through salt) in a medium bowl, stirring with a whisk. Make a well in center of mixture. Combine sugar and next 3 ingredients (through eggs), stirring with a whisk. Stir in canned pumpkin; add to flour mixture, stirring just until moist. Spoon batter into 2 (9 x 5inch) or 4 (5 x 3inch) loaf pans coated with cooking spray.
3. Bake large loaves at 350° for 1 hour; bake small loaves at 350° for 25 minutes. Loaves are done when a wooden pick inserted in center comes out clean. Cut each large loaf into 12 slices; each small loaf into 6 slices.
|
|