INGREDIENTS:

3 1/2 c All-purpose flour
2 ts Soda
1 ts Salt
1/2 ts Baking powder
3 c Sugar
1 ts Cinnamon
1 ts Pumpkin pie spice
1 c Cooking oil
4 Eggs
1 16-oz can pumpkin
1/2 c Chopped walnuts
1/4 c Water

DIRECTIONS:

In a large mixing bowl combine the flour, soda, salt, baking powder, sugar, cinnamon, and pumpkin pie spice. In a seperate bowl, mix by hand the oil, eggs, pumpkin, walnuts, and water. Combine with the dry ingredients. Bake in a loaf pan in a 350 oven for 1 hour.

INGREDIENTS:

1 Loaf (doubling yields one loaf and a dozen muffins)
1 1/2 c Sugar
1 2/3 c Flour
1/4 ts Baking powder
1 ts Baking soda
3/4 ts Salt
1/2 ts Ground cloves
1/2 ts Nutmeg
1/2 ts Cinnamon
1/2 c Vegetable oil
1/2 c Water
1 c Mashed pumpkin
2 Eggs
1/2 c Nuts, optional

DIRECTIONS:

Sift dry ingredients together. Stir in remaining ingredients. Pour batter into buttered and floured loaf pan. Bake 1 hour at 350.

INGREDIENTS:

2 c Sifted all-purpose flour
2 ts Baking powder
1/2 ts Baking soda
1 ts Salt
1/2 ts Ground nutmeg
1 ts Ground cinnamon
2 Eggs; well beaten
1/2 c Milk; canned condensed (not sweetened) Carnation milk
1 c Sugar
1 c Canned pumpkin
1/4 c Butter or margarine; (1/2 stick)
1 c Chopped walnuts

DIRECTIONS:

Sift flour, baking powder, soda, nutmeg, cinnamon into a bowl.

Beat eggs, milk, sugar, pumpkin and butter into large bowl until well blended. Stir in the dry ingredients until mixture is smooth. Fold in nuts. Spoon into a greased 9 x 5 X 3 inch loaf pan.

Bake in a moderate oven 350 for about 55 minutes or until a wooden tooth pick inserted into the center of th eloaf comes out clean. Cool 10 minutes. Remove from pan, when completely cooled, wrap in plastic and refrigerate.