Pumpkin Nut Bread

Name: Pumpkin Nut Bread
Prep time: 15 min
Total time: 15 min
Yield: 2 servings
Ingredients: 3 cup sugar; 1 cup cooking oil; 4 pieces eggs; 1 cup all-purpose flour; 2 teaspoons baking soda; 1 teaspoon ground cinnamon; 1 teaspoon ground nutmeg; 0.625 cup water; 15 oz pumpkin (can); 1.5 cups walnuts

This recipe from the Better Homes and Gardens Cookbook makes a lot of bread because canned pumpkin comes in a set quantity. If you can find another use for half a can of pumpkin, feel free to halve the recipe! This work is licensed under the Creative Commons Attribution 3.0 Unported License. To view a copy of this license, visit http://creativecommons.org/licenses/by/3.0/

Pantoh_Together

Prep15 min

Total15 min

Servings2

Difficultyeasy

VegetarianDessert

Ingredients

3 cupsugar
1 cupcooking oil
4 pieceseggs
1 cupall-purpose flour
2 teaspoonsbaking soda
1 teaspoonground cinnamon
1 teaspoonground nutmeg
0.63 cupwater
15 ozpumpkin (can)
1.5 cupswalnuts

Instructions

1
Preheat oven to 350 degrees; grease the bottom and sides of two 9x5x3 inch, three 8x4x2 inch or four 7 1/2x3 1/2x2 inch loaf pans and set aside.
2
In a very large mixing bowl, beat sugar and oil; add eggs and beat well, then set aside.
3
In a large bowl, combine flour, baking soda, salt, cinnamon, and nutmeg. Alternately add flour mixture and water to sugar mixture. Beat in pumpkin and add nuts.
4
Bake for 55-65 minutes or until a wooden toothpick inserted comes out clean. Cool on wire racks for 10 minutes, then remove from pans and cool completely on racks.