Prep 1 hr
Cook 20 mins
- Mix together flour, powder, soda, salt and spices.
- Combine pumpkin, sugar, milk and eggs.
- Add dry ingredients and butter; mix until well blended.
- Stir in nuts.
- Pour into well greased loaf (9x5x3-inch). Bake at 350°F for 45-55 minutes.
I like the proportions, but with a slight variation. I cream the (softened) butter and sugar, then add the eggs, pumpkin, and milk. Then the dry ingredients, doubling the cinnamon and adding a sprinkle of ginger as well. Also, I have made the recipe as muffins, baking at 350 for approx. 20 minutes, to the great delight of my coworkers.
This recipe is very good. I recently been carfully watching my Cholesterol and modified it slightly. This is what I changed and it reduce the cholesterol content to 0. 1/2 C soy milk in place of the 1/2 C milk. 1/2 C Egg Beaters in place of the 2 eggs. 1/4 C "I can't believe it's not Butter" in place of Butter. And not that it would make a difference but I baked it in a stoneware loaf pan and it came out beautiful. Very Good!
I loved this recipe but made some big changes and it worked out great: I used: 2 c spelt flour, deleted the cinnamon and deleted the nutmeg. I used fresh pumpkin, and no sugar- just 1/2 cup honey, used rice milk instead of regular milk, and added in all the rest of the listed ingredients but added 3 additional things: 1 tsp vanilla, 1 tsp almond extract and 1 cup semi sweet CHOCOLATE CHIPS! Its delicious. Thanks for sharing.