1 1/4 Fresh Pumpkin
1 Canned Pumpkin
1 Vanilla Extract
2 Baking Soda
1 1/2 Baking Powder
1 1/2 Whole Wheat Flour
1 1/2 All-Purpose Flour
Preheat oven to 350 degrees F.
Grease and flour a 10-inch bundt pan or tube pan.
In a large mixing bowl, mix the eggs with a large fork until well blended.
Mix in the sugar.
Add the oil in a steady stream, mixing all the while, until the mixture is thick and smooth.
Mix in the pumpkin, vanilla, cinnamon, clove and salt. Add the baking soda and baking powder in pinches, breaking up any lumps with your fingers.
Stir in thoroughly.
Stir in the whole wheat and all-purpose flours just until blended.,
Stir in the walnuts.
Pour and scrape the batter into the pan and bake for 45 to 50 minutes, or until a tester inserted in the center comes out clean.
Cool in the pan on a rack for 10 minutes.
Invert, remove the pan, and cool on the rack for about 15 minutes more. (Makes 10-12 servings