The flavor and texture of this sweet pumpkin bread is out-of-this-world.
~ 1 1/2 cups Arnels Originals All Purpose Flour
~ 1/2 teaspoon sea salt
~ 1 teaspoon cinnamon
~ 1/2 teaspoon nutmeg
~ 1/4 teaspoon ground cloves
~ 1/2 cup brown sugar
~ 1/2 cup cane sugar
~ 2 eggs
~ 1/4 cup oil
~ 1 teaspoon vanilla extract
~ 1 cup (half a can) pumpkin
• Stir the dry ingredients
• Beat the wet ingredients
• Combine them both and beat for 5 minutes.
• Fold in 1/2 cup of raw walnuts or other nuts (optional)
• Pour batter into a small greased loaf pan
Bake 350º for 45 minutes or until toothpick comes out clean
*If you want to double the recipe, use two loaf pans or a 9 x 9" square pan. Don't use one large loaf pan (a 5" x 9") because it will take a very long time for the dough to cook in the center.
**For Zucchini Bread, substitute 1 cup of grated zucchini for the pumpkin