"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Pumpkin Nut Bread Recipe

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This recipe for Pumpkin Nut Bread, by , is from The Cookbook of Our Favorite Foods and Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mary Jensen
Added: Friday, June 19, 2009


1 1/2 C Brown Sugar
2/3 C Salad Oil
1 Egg
1 C Buttermilk
1 tsp Vanilla
2 1/2 C Flour
1 tsp Baking Soda
1 1/2 C diced Rhubarb
1/2 C Nuts, optional

1/2 C Sugar
1/2 tsp Cinnamon
1 T Butter

Mix the brown sugar and oil together. Add the egg, milk and vanilla. Add the flour and soda. Add the rhubarb and nuts. Pour into 2 greased loaf pans. Combine the topping ingredients and sprinkle over the batter. Bake at 325 for 60 minutes.




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