2 cups (10 oz) unbleached all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon allspice
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/4 teaspoon salt
2 large eggs room temp
1/3 cup (2 3/4 oz ) water
1 1/2 cups (10 1/2 oz) sugar
1 cup (9 oz) canned pumpkin puree
1/2 cup vegetable oil
1 teaspoon pure vanilla
1 cup (4 oz) chopped toasted walnuts
Pre heat oven to 350 and postion and oven rack in the center.
Lightly coat a 9x5 inch loaf pan with melted butter or high heat canola oil
spray and line pan with a piece of parchment paper that extends 1 inch
beyond the edge of both sides of pan.
In a large bowl whisk together the flour, baking soda,cinnamon, allspice,
cloves, ginger, and salt until blended.
In a medium bowl whisk together the eggs, and water add sugar and blend well.
Add the pumpkin puree, oil, and vanilla and blend well.
add pumpkin mixture to the dry ingredients and whisk till smooth.
add the walnuts and stir until they are evenly mixed.
Use a spatula to scrape batter into the prepared pan.
and level to the top.
Bake for 55 to 65 minutes or until bread is firm to the touch and tooth pick inserted in center comes out clean . Transfer to a rack to cool
completely . to serve cut into 1/2 inch slices by sawing gently with a bread knife . any leftovers can be stored at room temp for 2 days
or in the refrigerator for 4 days .
makes 1 loaf
in place of walnuts add 1 cup black raisins to pumpkin mixture
Not a NESTLÉ®-tested recipe.