Pumpkin Nut Bread
Description
Capture the tastes of the holiday season with this easy nut bread. Bake ahead and freeze for quick, easy holiday gifts.
Ingredients
- 3csugar, granulated
- 3 1⁄2cflour, all-purpose
- 1⁄2tsalt
- 2tbaking soda
- 1Tcinnamon
- 1tnutmeg
- 4eggs, large
- 1cvegetable oil
- 2cpumpkin, canned
- 2⁄3cwater
- 1 1⁄2cwalnuts, chopped
Instructions
Preheat the oven to 350 degrees F. Butter 3 large or 8 small loaf pans.
Sift the dry ingredients together into a large bowl. Make a well in the center of the dry ingredients and add the eggs, oil, pumpkin and water. Beat well with an electric mixer. Stir in the walnuts with a wooden spoon.
Pour the batter into the loaf pans filling each half to two-thirds full.
Bake for 60-90 minutes for large pans, 30-45 minutes for small ones. Pumpkin-Nut bread is done when a toothpick in the middle comes out clean.
Cool in the pan for ten minutes, then loosen the edges of the bread with a knife and turn out to cool on a rack.
Makes 3 large loaves or 9 small loaves
Notes
To freeze, cool quick bread completely. Wrap each loaf in plastic wrap, then place wrapped loaves inside freezer food storage bag. Freeze up to 2 months.
Summary
| Yield | |
|---|---|
| Prep time | 10 minutes |
| Holiday Recipes | Quick Bread Recipes |
