Granola Pumpkin Loaves
Ingredients:
3½ cups unsifted flour
2 teaspoons baking soda
1½ teaspoons salt (cut in ½ if desired)
½ baking powder
1 teaspoon cinnamon
1 teaspoon cloves
2½ cups sugar
1 cup softened butter or margarine
4 eggs
1 can (16 oz) pumpkin
⅔ cup water
1½ cups of granola
Instructions:
Yield: 2 large loaves or 4 small loaves.
Origin of recipe: Taken from back of Sun Valley Granola Cereal. Chris’ favorite, especially on Thanksgiving morning, with cream cheese while the loaf is still hot.
3½ cups unsifted flour
2 teaspoons baking soda
1½ teaspoons salt (cut in ½ if desired)
½ baking powder
1 teaspoon cinnamon
1 teaspoon cloves
2½ cups sugar
1 cup softened butter or margarine
4 eggs
1 can (16 oz) pumpkin
⅔ cup water
1½ cups of granola
Instructions:
- Combine all dry ingredients. Stir well to blend.
- Cream sugar and butter.
- Beat in eggs and pumpkin.
- Add blended dry ingredients to pumpkin mixture alternately with water, beginning and ending with dry ingredients. Blend well.
- Stir in granola.
- Spread batter in 2 greased 9" x 5" x 3" inch loaf pans or 4 7 ½" x 3½" x 2¼" inch loaf pans.
- Bake at 350 degrees for 60-65 minutes for large loaves or 45-50 minutes for small loaves until toothpick inserted in center comes out clean.
- COOL in pan for 5-10 minutes.
- Remove from pan. Cool on rack.
- Wrap in foil or plastic wrap and store overnight for easier slicing.
- Serve with butter or cream cheese.
Yield: 2 large loaves or 4 small loaves.
Origin of recipe: Taken from back of Sun Valley Granola Cereal. Chris’ favorite, especially on Thanksgiving morning, with cream cheese while the loaf is still hot.