- 1 cup canned pumpkin
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup chopped walnut or pecans
- ½ cup vegetable oil
- 1/3 cup water
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cloves or mace
- 1 1/2 cups sugar
- 1 1/4 cups flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Combine the pumpkin, eggs, vanilla, nuts, oil, water, and spices in a mixing bowl. Combine the sugar, flour, baking soda and salt in another bowl; stir into the pumpkin mixture. Blend until the ingredients are moistened. Pour the batter into a waxed paper-lined 9x5x3-inch glass loaf pan.
Cook in the microwave, uncovered, 16 to 17 minutes at Power Level 7; rotate the dish ½ turn and shield the corners with waxed paper halfway through cooking. When it's done, the top will appear moist and a wooden pick inserted near the center will come out clean. Let the bread stand covered with the waxed paper on a flat surface for 5 minutes. Remove the bread from the dish and remove the waxed paper. Cool on a wire rack.
- Yields: 1 loaf
- Preparation Time: 25 to 30 minutes
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