Pumpkin Bread
INGREDIENTS:
1 1/2 c Unbleached Flour; Sifted 1 c Sugar
1 ts Baking Soda 3/4 c Cooking Oil
1/2 ts Cinnamon; Ground 2 ea Eggs; Lg
1/4 ts Nutmeg; Ground 1 1/2 c Carrots; Pared, Shredded
1/4 ts Salt 1/2 c Walnuts; Chopped
1 1/2 c Unbleached Flour; Sifted 1 c Sugar
1 ts Baking Soda 3/4 c Cooking Oil
1/2 ts Cinnamon; Ground 2 ea Eggs; Lg
1/4 ts Nutmeg; Ground 1 1/2 c Carrots; Pared, Shredded
1/4 ts Salt 1/2 c Walnuts; Chopped
Yield: 4
Sift the flour, baking soda, cinnamon, nutmeg and salt together in a small bowl and set aside. Combine the sugar, oil and eggs in a mixing bowl. Beat, with an electric mixer set on medium speed, for 2 minutes. Add the dry ingredients, stirring just until moistened. Stir in the carrots and walnuts. Pour the batter into a greased 9 X 5 X 3-inch loaf pan and bake, in a preheated 350 degree F. oven for 1 hour or until a cake tester or wooden pick inserted in the center comes out clean. Cool in the pan on a wire rack for 10 minutes, remove from the pan and finish cooling on the wire rack.
Sift the flour, baking soda, cinnamon, nutmeg and salt together in a small bowl and set aside. Combine the sugar, oil and eggs in a mixing bowl. Beat, with an electric mixer set on medium speed, for 2 minutes. Add the dry ingredients, stirring just until moistened. Stir in the carrots and walnuts. Pour the batter into a greased 9 X 5 X 3-inch loaf pan and bake, in a preheated 350 degree F. oven for 1 hour or until a cake tester or wooden pick inserted in the center comes out clean. Cool in the pan on a wire rack for 10 minutes, remove from the pan and finish cooling on the wire rack.