Pumpkin Nut Bread

(Based on Quick Pumpkin Bread recipe in The Joy of Cooking – which is, incidentally, my go-to book for basic recipes and how-tos.)

1. Preheat oven to 350 degrees.

2. Sift together:
1 3/4 cups sifted all-purpose flour
1/4 tsp baking powder
1 tsp baking soda
1 tsp sale
1/2 tsp cinnamon
1/2 tsp nutmeg
1/3 tsp ground cloves

3. In a large bowl, beat until fluffy:
1/3 cup butter
1 1/3 cups sugar
2 eggs

4. Add and beat:
1 cup pumpkin puree
1/3 cup milk
1/2 tsp vanilla extract

5. Stir in sifted ingredients in 2-3 parts, without overmixing, and then fold in
1/2 cup chopped pecans

6. Pour batter into a grease pan and bake about 1 hour, or until toothpick comes out clean.

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One thought on “Pumpkin Nut Bread

  1. Pingback: Two Potato Soups | erin thinks (a lot)

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