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Rio Grande Pumpkin Nut Bread Recipe

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This recipe for Rio Grande Pumpkin Nut Bread is from St. Thomas the Apostle Catholic Church , 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 1/2 cups Flour
2 tsp. Baking Soda
1 1/2 tsp. Ground Cinnamon
1/2 tsp. Baking Powder
2 cups Sugar
2/3 cup Shortening
4 Eggs
1/2 cup Water
9 oz. None Such© Condensed Mincemeat, crumbled
2 cups Pumpkin
1 cup Chopped Nuts
Directions:
Directions:
Preheat oven to 350º. Stir the following in a bowl: flour, baking soda, cinnamon and baking powder. Set aside. In another large bowl, beat sugar and shortening until fluffy. Add the eggs, pumpkin and water. Mix well. Stir in contents of first bowl. Add mincemeat and nuts. Turn out into two greased 9X5 loaf pans. Bake for 55 - 60 minutes or until inserted toothpick comes out clean. Cool for 10 - 12 minutes. Remove from pans. Cool again. Can be stored in aluminum foil or frozen.
Personal Notes:
Personal Notes:
The mincemeat can be found at Albertson's on the top shelf.

 

 

 

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