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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 30 |
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I went home with a friend in college around Christmas time and his mother was making this - it smells SO good when baking, and tastes even better! Definitely NOT low-fat... You can make it whatever size you want - muffins, small loaves, etc...anything works! Just make sure you reduce the baking time for smaller portions. They're great for holiday gifts for neighbors, co-workers, etc.! Ingredients:
1 1/2 cups sugar |
1 1/2 cups all-purpose flour |
1 teaspoon salt |
1 teaspoon baking soda |
1 teaspoon ground cinnamon |
1/2 teaspoon ground nutmeg |
1/4 teaspoon ground cloves |
1/2 cup oil |
1/3 cup water |
2 eggs |
1 cup canned pumpkin |
1/2 cup chopped nuts (optional) |
1/2 cup pitted chopped dates (optional) |
Directions:
1. Tip: It is easiest to double this recipe because one can of pumpkin typically contains about 2 cups.
2. Combine dry ingredients in a large bowl and mix.
3. Mix wet ingredients in separate bowl.
4. Make a well in the center of the dry mix; pour wet ingredients into well and mix until blended.
5. Pour into loaf dishes that have been greased with Crisco and sprinkled with cinnamon.
6. Bake at 350 degrees for 45 50 minutes.
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