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Ingredients

2 cups peeled and diced pumpkin 2 cups white sugar 1 cup vegetable oil 3 eggs 2 tablespoons vanilla extract 1 tablespoon almond extract 1 tablespoon butter flavored extract 1 teaspoon lemon extract 2 cups all-purpose flour 1 cup whole wheat flour 1 teaspoon baking soda 1 teaspoon baking powder 2 tablespoons ground cinnamon 1 ½ tablespoons nutmeg 1 tablespoon ground cloves 1 teaspoon ground mace

Nutrition Info

266.3 calories carbohydrate: 36.1 g cholesterol: 27.9 mg fat: 12.3 g fiber: 1.8 g protein: 3.3 g saturatedFat: 2.2 g servingSize: - sodium: 93.3 mg sugar: 20.6 g transFat: : - unsaturatedFat: : -

Place fresh pumpkin in a small pan and fill with water. Boil pumpkin until soft, about 15 minutes. Drain and puree pumpkin. Measure 2 cups of pumpkin puree for use in this recipe.
Preheat oven to 325 degrees F (165 degrees C). Lightly grease two 9x5 inch loaf pans.
In a large bowl, cream together the sugar and vegetable oil. Stir in the eggs one at a time, beating well with each addition. Stir in the 2 cups pumpkin puree, then stir in the vanilla, almond, butter extract, and lemon extract.
In a separate bowl, sift together all-purpose flour, wheat flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and mace. Stir flour mixture into pumpkin mixture, pour into prepared pans.
Bake in preheated oven for 50 to 55 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 15 minutes before removing to a wire rack to cool completely.

2 - 9x5 inch loaves

This is a good way to use all that pumpkin from your cleaned out jack-o-lanterns! Just freeze and use as Christmas gifts!