March 23, 2007, Newsletter Issue #145: Pumpkin Nut Bread

Tip of the Week

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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