INGREDIENTS:
1-2/3 cups flour
3/4 teaspoon salt
1/4 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon allspice
1-1/2 cups sugar
1 cup pureed canned pumpkin
1/3 cup water
2 eggs, beaten
1/2 cup vegetable oil
TO PREPARE:
* Grease the bottom and sides of a 5x9-inch loaf pan. Line the bottom with waxed paper; grease the waxed paper.
* Sift the flour, salt, baking powder, baking soda, cinnamon, cloves and allspice together.
* Combine the sugar, pumpkin, water, eggs and oil in a bowl; mix well. Add the flour mixture gradually, mixing well after each addition.
* Spoon the batter into the prepared loaf pan.
* Bake at 350 degrees for 1 hour or until the loaf tests done.
* Remove to a wire rack to cool.
* Variation: Reduce the fat and cholesterol by substituting 4 egg whites or the equivalent amount of egg substitute for the whole eggs.
SERVES: 12
TO PREPARE:
* Grease the bottom and sides of a 5x9-inch loaf pan. Line the bottom with waxed paper; grease the waxed paper.
* Sift the flour, salt, baking powder, baking soda, cinnamon, cloves and allspice together.
* Combine the sugar, pumpkin, water, eggs and oil in a bowl; mix well. Add the flour mixture gradually, mixing well after each addition.
* Spoon the batter into the prepared loaf pan.
* Bake at 350 degrees for 1 hour or until the loaf tests done.
* Remove to a wire rack to cool.
* Variation: Reduce the fat and cholesterol by substituting 4 egg whites or the equivalent amount of egg substitute for the whole eggs.
SERVES: 12
