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    Pumpkin-Pecan Bread

    Source of Recipe


    LHJ, Recipes 2000


    List of Ingredients


    • 2 cups all-purpose flour
    • 1-1/2 tsp cinnamon
    • 1 tsp baking powder
    • 1 tsp baking soda
    • 3/4 tsp salt
    • 1/2 tsp ginger
    • 1/4 tsp allspice
    • Pinch freshly ground pepper
    • 1 cup canned solid-pack pumpkin
    • 1 cup sugar
    • 1/2 cup milk
    • 1/4 cup vegetable oil
    • 2 large eggs
    • 1/2 cup chopped pecans, toasted


    Instructions


    1. Heat oven to 350 degrees (F). Lightly coat a 9x5-inch loaf pan with vegetable cooking spray. Combine flour, cinnamon, baking powder, baking soda, salt, ginger, allspice, and pepper in a medium bowl.

    2. Whisk pumpkin, sugar, milk, oil and eggs in another bowl until well combined. Stir in dry ingredients just until blended; fold in nuts.

    3. Pour batter into prepared pan. Bake 55 to 60 minutes, until toothpick inserted in center comes out clean. Cool in pan on a wire rack, 15 minutes. Unmold and cool.

      (Can be made ahead. Cover and freeze up to 1 month. Let stand at room temperature 4 hours before serving.)

      Makes 1 loaf.



 

 

 


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