Thursday, October 13, 2011

Pumpkin Nut Bread

Pumpkin Nut Bread

3 cups sugar
1 cup of oil (or half oil and half applesauce)
4 large eggs
3 1/2 cups flour
1 1/2 tsp salt
2 tsp soda
1 tsp cinnamon
1 tsp nutmeg
1 tsp cloves
2/3 water
1 16 oz can pumpkiin (not pumpkin pie filling mix)
1 cup pecans (may substitute walnuts if desired, or leave out entirely)

Oven 350 degrees. Mix all wet ingredients together, mix all dry ingredients together in a separate bowl then add to the wet ingredients* then add nuts; ensuring that it is not over mixed or will not rise well. Spoon into two prepared (I use Bakers Joy) loaf pans, dividing equally. Bake at 350 for approx. 1 hour. Sometimes on "damp" days it will not cook all the way through because these are large loaves and I HATE to make them all dark brown so I put them in the microwave for 2 minutes after they come out of the oven. They are perfect! Leave in pan for 5 minutes then turn out and place on top of loaf pan to cool.

Great for breakfast, midnight snack or after school-especially with a cold glass of milk or a HOT cup of coffee or tea.  I hope you enjoy the recipe just as much as my family does!

*hugz n blessings*

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