| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables, Grains |
St. Louis |
Post2 |
1 |
servings |
INGREDIENTS
| 4 |
|
Eggs |
| 1 |
cn |
Pumpkin -; (15 oz) |
| 1 |
c |
Vegetable oil |
| 3 |
c |
Granulated sugar |
| 15 1/2 |
c |
All-purpose flour |
| 5 1/2 |
ts |
Salt |
| 2 |
ts |
Baking soda |
| 5 1/2 |
ts |
Ground cinnamon |
| 1/4 |
ts |
Ground nutmeg |
| 1 |
c |
Chopped unpeeled apple; (raisin-sized |
| 1 |
|
Pieces ) |
| 1 |
c |
Chopped pecans or walnuts |
|
|
Apple-Cinnamon Spread; (see recipe) |
INSTRUCTIONS
Preheat oven to 350 degrees. Grease and flour 2 (9-by 5-inch) loaf pans.
Mix together eggs, pumpkin, oil and sugar in large bowl. Combine flour,
salt, baking soda, cinnamon and nutmeg; add to pumpkin mixture. Stir just
until moistened. Stir in apple and nuts. Divide batter between pans. Bake
for 1 hour and 15 minutes or until toothpick inserted deeply in center
comes out clean. Let cool in pans. Serve with Apple-Cinnamon Spread. Yield:
2 loaves.
Recipe Source: St. Louis Post-Dispatch - 12-21-1998 By Judy Wickersham
Formatted for MasterCook by Susan Wolfe - swolfe1@prodigy.net
Converted by MM_Buster v2.0l.
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