Ingredients
- 1 1/2 cups Arnel’s 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
Directions
- 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
Note: 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.
Note: For Zucchini Bread, substitute 1 cup of grated zucchini for the pumpkin