- 2 1/4 cups white sugar
- 1 2/3 cups pumpkin (cooked and crushed)
- 3 1/2 cups of flour
- 1/2 teaspoon salt
- 1/2 teaspoon bicarb of soda
- 1 cup vegetable oil
- 1/2 salt
- 1/2 teaspoon vanilla essence
- 1/2 grated nutmeg
- 4 eggs
- 3 teaspoon baking powder
- cinnamon powder
* If hypertensive, use yeast instead of baking soda
Beat eggs until fluffy. Add sugar oil, and cooked pumpkin. Mix
well. Sift all dry ingredients and fold into mixture. Stir to mix thoroughly.
Add vanilla essence and pour into wee greased and floured
loaf pan. Bake in 1 hour at 325 0F. slice and serve warm or cold.
Could omit Bicarb to reduce sodium content. Very nutritious snack.
Can even be used as a quick lunch with fruit juice. High in Vitamin A.