"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Pumpkin Nut Bread Recipe

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This recipe for Pumpkin Nut Bread, by , is from St. Clairsville Red Devil Marching Band Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Deborah Habursky
Added: Wednesday, August 8, 2007


2 cups flour
2 tsp. baking powder
1/2 tsp baking soda
1 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1 cup pumpkin
1 cup sugar
1/2 cup milk
2 eggs
1/4 cup softened butter or margarine
1 cup chopped pecans

Sift together flour, baking powder, soda, salt and spices. Combine pumpkin, sugar, milk and eggs in mixing bowl. Add dry ingredients and softened butter; mix until well blended. Stir in nuts. Spread in well-greased loaf pan. Bake in 350 oven for 45 to 55 minutes or until toothpick inserted in center comes out clean. Makes one loaf.




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