3, 1/2 cups all purpose flour (or 2 cups white flour and 1, 1/2 cups whole wheat)
2 teaspoons baking soda
1 teaspoon salt
1 tablespoon cinnamon
3 teaspoons nutmeg
3 cups sugar
1 cup veg oil (or applesauce)
2/3 cup water
29 oz can pumpkin (not pumpkin pie filling)
4 eggs
2 teaspoons vanilla extract
optional: add 1/2 cup flax seed (meal or ground)
2 teaspoons baking soda
1 teaspoon salt
1 tablespoon cinnamon
3 teaspoons nutmeg
3 cups sugar
1 cup veg oil (or applesauce)
2/3 cup water
29 oz can pumpkin (not pumpkin pie filling)
4 eggs
2 teaspoons vanilla extract
optional: add 1/2 cup flax seed (meal or ground)
add chocolate chips (optional)
1. Preheat the oven to 350 degrees F. Spray 4 mini and 1 large loaf pans with cooking spray. Set aside.
2. In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
3. In a large bowl, whisk together sugar, oil, water, pumpkin, eggs, and vanilla. Whisk until smooth and combined.
4. Slowly stir in the flour mixture. Mix until ingredients are combined.
5. Pour the batter into the mini loaf pans, making sure batter is evenly divided. Place the loaf pans onto a baking sheet and place in the oven. Bake for 40-45 minutes or until a toothpick comes out clean.
6. Place the loaf pans on a wire rack. Cool for 15 minutes in the pan and then carefully remove the loaves. Cool completely before slicing.
*Note-You can make regular size loaves. This recipe should make 2 8×4 loaves. Adjust baking time to about 60 minutes.
