Fall is synonymous with pumpkins . Pumpkins belong to the squash family, although they have slight differences. For this recipe I used butternut squash because I had some left over from another recipe. There are so many varieties of pumpkins grown in Ontario, be adventurous pick any one and try something new.
Ingredients
2 cups fresh cooked or canned pumpkin puree ( I used butternut squash)
1/2 cup olive oil
3/4 tsp cinnamon
1 egg
2 cups sugar
1/2 tsp pumpkin spice
3/4 tsp salt
2 tsp baking soda
1/2 cup walnuts chopped roughly (large pieces)
2 1/2 cup all-purpose
flour
Method
Preheat the oven to 350F
Line a loaf pan with parchment paper. Grease and flour the pan.
Mash the squash.
Mix all ingredients together beating until smooth. Put into the loaf pan and smooth the top.
Bake 1 hour and 30 minutes in a 350 degree oven.
NOTE: The cake took the full 1 hour and thirty minutes to bake, but you may want to check your cake as cooking times differ depending on the pan and the oven used.
This recipe has been modified from a recipe provided by Amooreena from Van Buren, AR
Line a loaf pan with parchment paper. Grease and flour the pan.
Mash the squash.
Mix all ingredients together beating until smooth. Put into the loaf pan and smooth the top.
Bake 1 hour and 30 minutes in a 350 degree oven.
NOTE: The cake took the full 1 hour and thirty minutes to bake, but you may want to check your cake as cooking times differ depending on the pan and the oven used.
This recipe has been modified from a recipe provided by Amooreena from Van Buren, AR
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