Ingredients
2 cups all-purpose flour
1 (28 ounce) can pumpkin puree
4 large eggs
1 cup vegetable oil
23 cup water
1 teaspoon vanilla extract
3 cups granulated sugar
2 teaspoons baking soda
1 teaspoon salt
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Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Crank sifter aerates flour — lighter cakes, even cocoa dusting
Round rings for perfectly shaped fried eggs and small pancakes
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Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Crank sifter aerates flour — lighter cakes, even cocoa dusting
Round rings for perfectly shaped fried eggs and small pancakes
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preheat oven to 350 degrees f. grease and flour three 9-1/4 x 5 1/4 inch loaf pans. in a large bowl, mix the pumpkin puree, eggs, oil, water, vanilla extract and sugar until well blended. in a separate bowl, add the two flours, baking soda, salt, and spices and stir using a fork. stir the dry ingredients into the wet ingredients just until blended. pour into the prepared pans. bake for 40 - 50 minutes or just until a cake tester inserted in the centre comes out clean. cool the pans on a wire rack. remove bread from pans once cooled.