Ingredients
20
20 servings
- •2 cups peeled and diced pumpkin
- •2 cups white sugar
- •1 cup vegetable oil
- •3 eggs
- •2 tablespoons vanilla extract
- •1 tablespoon almond extract
- •1 tablespoon butter flavored extract
- •1 teaspoon lemon extract
- •2 cups all-purpose flour
- •1 cup whole wheat flour
- •1 teaspoon baking soda
- •1 teaspoon baking powder
- •2 tablespoons ground cinnamon
- •1.5 tablespoons nutmeg
- •1 tablespoon ground cloves
- •1 teaspoon ground mace
Instructions
- Place fresh pumpkin in a small pan and fill with water. Boil pumpkin until soft, about 15 minutes. Drain and puree pumpkin. Measure 2 cups of pumpkin puree for use in this recipe.
- Preheat oven to 325 degrees F (165 degrees C). Lightly grease two 9x5 inch loaf pans.
- In a large bowl, cream together the sugar and vegetable oil. Stir in the eggs one at a time, beating well with each addition. Stir in the 2 cups pumpkin puree, then stir in the vanilla, almond, butter extract, and lemon extract.
- In a separate bowl, sift together all-purpose flour, wheat flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and mace. Stir flour mixture into pumpkin mixture; pour into prepared pans.
- Bake in preheated oven for 50 to 55 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 15 minutes before removing to a wire rack to cool completely.
Nutritional Facts
Per 20 servings
- Calories: 266
- Carbohydrate: 36g
- Fat: 12g
- Fiber: 2g
- Protein: 3g
- Sugar: 21g
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