Not Very Scary Pumpkin Loaf
Ben loved this recipe he cut out of his Ranger Rick magazine. It's easy and delicious. Kids thought it was fun when we used our Hallowe’en pumpkin, but canned is easier and yummy too. Stir the mixture only until each of the ingredients is blended in, don't beat it too much.
Set oven to 350°
1 3/4 cups of pre-sifted flour
1 tsp. baking soda
1/2 tsp. salt
1 1/2 cups sugar
1/2 tsp. nutmeg
1/2 tsp. cinnamon
In a large bowl, mix together.
1/2 cup water
1/2 cup cooking oil
Stir into rest.
2 eggs
Stir in the eggs.
1 cup canned pumpkin
1/2 cup chopped nuts (optional)
1/2 cup raisins (optional)
Stir in and pour into well-greased loaf pan. Bake for one hour or until a dinner knife slipped into the center of the loaf comes out clean. Let the loaf cool before removing it from the pan.
Set oven to 350°
1 3/4 cups of pre-sifted flour
1 tsp. baking soda
1/2 tsp. salt
1 1/2 cups sugar
1/2 tsp. nutmeg
1/2 tsp. cinnamon
In a large bowl, mix together.
1/2 cup water
1/2 cup cooking oil
Stir into rest.
2 eggs
Stir in the eggs.
1 cup canned pumpkin
1/2 cup chopped nuts (optional)
1/2 cup raisins (optional)
Stir in and pour into well-greased loaf pan. Bake for one hour or until a dinner knife slipped into the center of the loaf comes out clean. Let the loaf cool before removing it from the pan.