3 Eggs
30g Brown Sugar
250g AP Flour
125g Whole Wheat Flour
2 Tbsp Baking Powder
1 tsp Baking Soda
1 Tbsp Cinnamon
1 tsp Nutmeg
0.5 tsp Cloves
0.5 tsp Allspice
0.5 tsp Salt
150g Soy Milk
30g Canola Oil
1 Can (425g) Pumpkin Puree
Bake at 375 about 25 minutes.
Yield: Approx. 1200g
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