2 cups flour (I substitute some wheat flour and it still tastes great)
1 1/2 cups brown sugar
1 cup chopped nuts
3 large eggs
3 cups fresh pumpkin pulp puree
A healthy dash of the following (don't be stingy!):
cinnamon
nutmeg
baking soda
baking powder
salt
vanilla
ground cloves
Mix your ingredients together until smooth. I love using my stone mini-loaf pan for the batter. This recipe I believe made about 6 mini-loaves. I am sure it would also bake up nice as a cake or in a normal loaf pan. Bake at 325 degrees until the top feels firm (25 minutes?), but be careful to not overbake. Enjoy!
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