2 oz. Pumpkin Powder
2 tsp. Himalayan Fine Mineral Salt
1 cup vegetable oil
4 eggs beaten
1 15oz. can pumpkin
3 ½ cups flour
2 tsp. baking soda
1 tsp. baking powder
2⁄3 cup water
MIX sugar and oil together in a medium bowl. Add eggs and pumpkin purèe; mix until well combined.
MIX together dry ingredients, Baker's Spice Blend, Pumpkin Powder, and Himalayan Fine Mineral Salt in a separate bowl.
ADD dry ingredients and water to creamed pumpkin mixture, alternating between the two and mixing in between. Mix until dry ingredients are moistened.
POUR into two well-greased and floured 9 x 5” loaf pans, or four mini loaf pans. Bake for 1 hour, or until knife comes out clean when inserted.
LET stand 10 mins. Remove from pan to cool.
using a fine mesh strainer.
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