"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Pumpkin Nut Quick Bread Recipe

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This recipe for Pumpkin Nut Quick Bread, by , is from Trinity Day School Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ms.Katrina
Added: Wednesday, November 14, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 c. sifted flour
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1 c. sugar
1 c. canned pumpkin
1/2 c. milk
2 eggs
1/4 c. softened butter
1 c. chopped pecans

Directions:
Directions:
Sift first 6 ingredients. Combine pumpkin, sugar, milk and eggs. Add dry ingredients and butter. Mix well. Stir in nuts. Spread in a well greased 9x5x3 loaf pan. Bake at 350 for 45 to 55 minutes.

Number Of Servings:
Number Of Servings:
1 Loaf
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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