WITH THE ARRIVAL OF FALL, PUMPKIN LOAF RECIPE

PUMPKIN LOAF (2 LOAVES)

Ingredients
• 4 cups all-purpose flour
• 4 teaspoons pumpkin pie spice, OR 1 ½ tsp clove, 1 tsp cinnamon, 1 ½ tsp nutmeg. I use whole spices and grind them myself in an electric cofee grinder as I need them.
• 4 teaspoons baking powder
• 2 teaspoon salt
• 1 teaspoon baking soda
• 4 large eggs
• 1 large can Libby’s 100% pure pumpkin
• ¼ cup molasses
• 1 cup packed brown sugar
• 1 cup evaporated milk (Carnation)
• 2 tablespoon vegetable oil
• 1 1/2 cups chopped nuts

Directions

PREHEAT oven to 350° F. Grease two 9 x 5-inch loaf pan.

Combine flour, spices, baking powder, salt, chopped walnuts and baking soda in medium bowl. Mix well.

In separate bowl, blend eggs, pumpkin purée, brown sugar, evaporated milk, molasses and vegetable oil in large mixing bowl.

Add liquids to the flour mixture; mix by hand until just moistened, no more.

Let stand a full 5 minutes undisturbed. Do not skip this step. Pour into prepared loaf pans.

BAKE for 60 to 65 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes; remove to wire rack to cool completely.


Enjoy.
Sylvain.