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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 | tablespoon | pumpkin, canned (1/2 large can) | 1/2 | tablespoon | vegetable oil | 1 1/2 | tablespoons | sugar | 1 3/4 | tablespoons | all-purpose flour | 1/8 | small | eggs | 1/2 | dash | salt | 1/8 | teaspoon | nutmeg | 1/8 | teaspoon | ground ginger | | teaspoon | cloves, ground | 1/8 | teaspoon | Baking Soda Powder, Frontier | 1/8 | teaspoon | baking powder | 1/4 | miniature box (.5 oz) | raisins, seedless | 1/3 | tablespoon | walnuts |
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Steps
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Sequence
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Step
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| 1 | preheat oven to 350 | 2 | mix wet ingredients in mixer. slowly add sugar. Add flour 1/2 cup at a time. add the rest of the dry ingredients. Mix in raisins and nuts. | 3 | grease and flour 4 coffee cans while ingredients are mixing | 4 | transfer mixture even to coffee cans. Should fill cans approximately half way. | 5 | put into oven at 350 for 1 hour -1 hour and 5 minutes | 6 | Take cans out let cool for 5 minutes in can. Remove breads from can by flipping upside down. Put breads right side up and let cool for another hour before wrapping in foil. Do not use cellophane. Cellophane with make it gooey. |
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