Ingredients
- 2 1/2 cups sugar
- 1 cup canola oil
- 4 whole eggs, beaten
- 16 ounces canned pumpkin
- 2 tablespoon Gourmet Garden™ Ginger Stir-In Paste
- 3½ cups flour
- 2 teaspoon baking soda
- 2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon nutmeg
- 1 teaspoon cinnamon
- 1 teaspoon allspice
- ½ teaspoon cloves
- 2/3 cup water
- 1 cup walnuts, toasted and coarsely chopped
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon
Preparation
- 1 Whisk together sugar, oil, and eggs in bowl. Stir in pumpkin and Ginger Paste until blended.
- 2 Sift flour, baking soda, salt, baking powder, nutmeg, cinnamon, allspice and cloves together.
- 3 Add to pumpkin mixture; mix well. Stir in water and walnuts.
- 4 Pour evenly into three greased 8 x 4-inch loaf pans. Bake at 350 degrees for 50 minutes to 1 hour or until toothpick comes out clean. Let cool completely on wire rack before serving.
Refried Black Beans with Cilantro, Garlic and Chili Pepper
![Refried Black Beans with Cilantro, Garlic and Chili Pepper]()
