| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
Jewish |
|
1 |
servings |
INGREDIENTS
| 3 1/2 |
c |
Flour |
| 3 |
c |
Sugar |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Baking powder |
| 2 |
ts |
Baking soda |
| 1 |
ts |
(heaping) nutmeg |
| 1 |
ts |
(heaping) cinnamon |
| 1 |
c |
Water |
| 1 |
c |
Oil |
| 1 |
c |
Cooked pumpkin; up to 16 oz, ( I use the whole 16 oz can) |
| 2 |
|
Eggs |
| 1 |
ts |
Vanilla; ( I use a bit more) |
| 2 |
c |
Nuts; (pecans or walnuts or both, I use walnuts) |
INSTRUCTIONS
Preheat oven to 325 degrees F. Grease (with either butter or magarine)
pan*. Mix dry ingredients separately; set aside. Mix pumpkin, eggs,
vanilla, oil, and water. Add dry ingredients to mixture. Blend well, then
stir in nuts. Pour into pan(s.)* Bake @ 325 for 1 hour. Then do "knife
test" i.e., insert knife, if it comes out clean, cake/bread is done. It
usually takes about 1 hr and 10 minutes in my oven.
*Note about pan(s) - I use a bundt pan whenever I make this. The recipe
makes the bundt pan plus 1 small loaf pan. This is a *heavy* pumpkin bread
~ one that is moist and *very* tasty.
Posted to JEWISH-FOOD digest by "Marilyn Maizel" <imarilm@texas.net> on Dec
29, 1998, converted by MM_Buster v2.0l.
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