Ingredients Jump to Instructions ↓

  1. 2 cups peeled and diced pumpkin

  2. 2 cups white sugar

  3. 1 cup vegetable oil

  4. 3 eggs

  5. 2 tablespoons vanilla extract

  6. 1 tablespoon almond extract

  7. 1 tablespoon butter flavored extract

  8. 1 teaspoon lemon extract

  9. 2 cups all-purpose flour

  10. 1 cup whole wheat flour

  11. 1 teaspoon baking soda

  12. 1 teaspoon baking powder

  13. 2 tablespoons ground cinnamon

  14. 1 1/2 tablespoons nutmeg

  15. 1 tablespoon ground cloves

  16. 1 teaspoon ground mace

Instructions Jump to Ingredients ↑

  1. 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.

  2. Preheat oven to 325 degrees F (165 degrees C). Lightly grease two 9×5 inch loaf pans.

  3. 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.

  4. 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.

  5. 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.


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