Pumpkin-Walnut Bread by Shirley

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TIMES

Prep time: 0:15 Overall time: 1:15

SERVINGS

2 loaves scale / convert

INGREDIENTS

1-1/2 cups sugar
1-2/3 cups all-purpose flour, unsifted
1/4 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1 tsp. cloves
1 tsp. nutmeg
2 eggs, well beaten
1/2 cup vegetable oil
1/2 cup water
1 cup cooked mashed pumpkin
1/2 cup coarsely chopped walnuts
Butter, for pans
Flour, for pans

INSTRUCTIONS

Preheat oven to 325°F. Mix all the dry ingredients in a large bowl. Add the eggs, oil, water, pumpkin and beat until well blended. Add the walnuts. Pour the batter into 2 buttered and floured 7-inch loaf pans. Bake for 50-60 minutes or until a toothpick inserted int he center comes out clean. Cool for 5 minutes in the pans, then remove bread onto a rack.

CHEF COMMENTS

This recipe can be doubled or tripled and can be frozen beautifully.

TAGS

breads, pumpkinbread add tags