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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 10 |
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From Cooking Light November 2005 Ingredients:
3 cups all-purpose flour |
2 cups sugar |
2 teaspoons baking soda |
1 teaspoon baking powder |
1 teaspoon ground cinnamon |
1/2 teaspoon salt |
1/4 teaspoon ground cloves |
1/4 teaspoon ground nutmeg |
2/3 cup canola oil |
3 eggs, lightly beaten |
1 (15 ounce) can pumpkin |
1/2 cup dried currants or 1/2 cup raisins |
Directions:
1. Preheat oven to 350.
2. Lightly spoon flour into dry measuring cups; level with knife. Combine flour and next 7 ingredients (through nutmeg) in a large bowl; make a well in center of mixture. Combine canola oil, eggs and pumpkin in a medium bowl; stir with a whisk until smooth. Add to flour mixture, stirring just until moist. Fold in currants.
3. Spoon batter into 2 (9x5-inch) loaf pans coated with cooking spray. Bake at 350 for 1 hour or until wooden pick inserted in center comes out clean. Cool loaves in pans 10 minutes on a wire rack, remove from pans. Cool loaves completely.
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