Ingredients
4 eggs
1 cup butter, melted
1 can (14-1/2 oz.) pumpkin
1 cup sugar
2-3/4 cup flour
2 tsp. baking powder
1 tsp. baking soda
1 cup chopped nuts
Method
Sources
📖
Recipe1M+
dataset
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
Recipe1M+
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Pasteurized egg white powder — safe meringue, royal icing
Clean yolk-white separation — essential for meringues and custards
Aluminum-free baking powder — no metallic taste in baked goods
Powdered cream for shelf-stable cooking — sauces, baking, camping
Intense raspberry flavor and color — buttercream, macarons, chocolate
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Pasteurized egg white powder — safe meringue, royal icing
Clean yolk-white separation — essential for meringues and custards
Aluminum-free baking powder — no metallic taste in baked goods
Powdered cream for shelf-stable cooking — sauces, baking, camping
Intense raspberry flavor and color — buttercream, macarons, chocolate
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
You're reading one of recipes available free. Full library with Gastronome.
beat together eggs, butter, pumpkin and sugars; set aside. in a separate bowl, soft together flour, baking powder, baking soda and spices. gradually add flour mixture to egg mixture; mix well. add the chopped nuts and mix well. spoon batter into 2 greased bread loaf pans. bake for 1 hour at 350f. test with toothpick to ensure loaves are ready.