| Servings: 1 loaf (16 slices) |
Ingredients
- 1 2/3 cups all-purpose flour
- 1 1/2 cups sugar
- 1 tsp no sodium baking soda (double amount if using EnerG)
- 1 tsp ground cinnamon
- 1/2 tsp Hains Featherweight baking powder
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 2 large eggs
- 1 cup canned pumpkin purée (not pie filling)
- 1/2 cup canola oil
- 1/2 cup water
- 1/2 cup chopped walnuts
- 1/2 cup raisins, optional
Directions
1. Preheat oven to 350°
2. In a large small bowl, combine the flour, sugar, baking soda cinnamon, baking powder, nutmeg and cloves.
3. In a small bowl, whisk the eggs, pumpkin, oil, and water. Stir into dry ingredients just until moistened. Fold in walnuts and raisins if desired.
4. Pour into a greased 9in x 5in loaf pan.
5. Bake at 350° for 65-70 minutes or until a toothpick inserted in the center comes out clean.
6. Cool in pan for 10 minutes before removing to a wire rack.
Author unknown, adapted for low sodium.
