Mix flour, baking soda, baking powder and cinnamon.
beat sugars, oil, eggs and extract in a large bowl with a wooden spoon until well blended.
Add flour mixture alternately with pumpkin in 3 additions, blending well after each.
Stir in nuts.
Spoon evenly into 2 lightly greased and floured 1-pound coffee cans, filling them half full.
Bake at 359?F 50-60 minutes until pick inserted in center of breads comes out clean.
Cool in cans on rack 10 minutes.
Run a thin knife around edges and turn out bread to cool on rack.
Ingredients:
3 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon cinnamon, ground
3/4 cup sugar
1 teaspoon light-brown sugar, packed
1/2 cup vegetable oil, melted butter or margarine
2 large eggs
1/2 teaspoon black walnut extract
1 cup canned solid-pack pumpkin
1 cup walnut pieces, chopped coarsely
Steps/Methods:
Mix flour, baking soda, baking powder and cinnamon.
beat sugars, oil, eggs and extract in a large bowl with a wooden spoon until well blended.
Add flour mixture alternately with pumpkin in 3 additions, blending well after each.
Stir in nuts.
Spoon evenly into 2 lightly greased and floured 1-pound coffee cans, filling them half full.
Bake at 359?F 50-60 minutes until pick inserted in center of breads comes out clean.
Cool in cans on rack 10 minutes.
Run a thin knife around edges and turn out bread to cool on rack.
