Pumpkin Nut Bread
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Pumpkin Nut Bread
I make this slightly spicy, moist and flavorful Pumpkin Nut Bread ahead of time and freeze it for giving during the holidays.
To make these festive I affix seasonal sugar decorations to each individual mini bread with icing and then wrap in colored cling wrap or cellophane.
3 cups sugar
3 1/2 cups flour
1/2 tsp salt
2 tsp baking soda
1 tsp cinnamon
1 tsp nutmeg
4 large eggs
1 cup vegetable oil
2 cups pumpkin puree (fresh or canned)
2/3 cup water
1 1/2 cups walnuts, chopped
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.
The 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.
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| Sherril Steele-Carlin |
