2 C all purpose flour
11/2 t cinnamon
1/2 t nutmeg
1/2 t cloves
1/4 t ginger
1 t baking soda
1/4 t baking powder
1/2 t salt
1 1/2 C sugar
3/4 C veg oil
3 large eggs
1-15oz can of pumpkin puree
1 C toasted pumpkin seeds or chopped walnuts
Preheat oven to 325 deg.
Mix together flour, spices, bs, bp, salt.
In a separate bowl, mix the sugar, oil, eggs.
Add the flour mixture and mix till combined.
Add the pumpkin and pumpkin seed/walnuts and mix in.
Pour into 2 non-stick (or greased and floured) 8×4.5-inch loaf pan.
Bake about 1 hr – test for doneness.
Cool for 15 mins, then turn out to cool completely on cooling rack.
I prefer to bake in 3 mini loaf pans, about 45 min, or muffins 30 mins.