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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Pumpkin Nut Bread Recipe

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This recipe for Pumpkin Nut Bread is from Atlantic & Arlington Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 1/4 cups all-purpose flour
3/4 cup quick or old-fashioned oats
2 tsp. baking soda
1 1/2 tsp pumpkin pie spice
1/2 tsp baking powder
1/2 tsp salt
3 eggs
1 3/4 cups canned pumpkin
1 1/2 cups granulated sugar
1 1/2 cups packed brown sugar
1/2 cup water
1/2 cup vegetable oil
1/2 cup evaporated milk
1 cup chopped walnuts
Directions:
Directions:
Combine flour, oats, baking soda, pumpkin pie spice, baking powder and salt in large bowl. Beat eggs, pumpkin, sugars, water, oil and evaporated milk in large mixer bowl on medium speed until combined. Beat flour mixture into pumpkin mixture on low speed until blended; stir in nuts. Spoon into 2 greased 9x5 loaf pans.

Bake in preheated 350ºF oven for 65 to 70 minutes or until wooden pick inserted in center comes out clean. Cool in pans for 10 minutes; remove to wire racks to cool completely. Makes 2 loaves

Note: For mini loaves, prepare as above and pour batter into 6 greased 5 5/8 x 3 1/4 inch mini loaf pans. Bake as above for 40 to 45 minutes or until wooden pick inserted in center comes out clean.

 

 

 

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