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"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 is from The Hoppe Family 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:  
Combine the following ingredients in large bowl, then blend with beaters:
1 1/2 c. sugar
2 eggs
1/2 c. oil
1 c. pumpkin

Sift together the following ingredients in a medium size bowl:
1 2/3 c. flour
3/4 tsp. salt
1 tsp. baking soda
1/4 tsp. baking powder
1/2 tsp. cloves
1/2 tsp. nutmeg
1/2 tsp. cinnamon
(Add to dry ingredients...optional)
1/2 c. chopped nuts
1/2 c. raisins
Directions:
Directions:
Preheat oven to 350º. Add sifted ingredients alternating with 1/2 c. of water to large bowl (pumpkin mix). Blend together with beaters, eliminating lumps. Grease a bread loaf pan with Crisco and then sprinkle with flour. Pour batter into the greased loaf pan leaving 3/4 inch of space from the top of the pan.

Bake 45-60 minutes. Test by placing a toothpick in the center of bread. Once completely baked, allow bread to sit in loaf pan for 10 minutes on top of a cookie rack. Remove from pan and cool on cookie rack. Wrap in plastic wrap, when bread is completely cooled!
Personal Notes:
Personal Notes:
Caution: This bread is so tasty; it may become addictive!

 

 

 

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