Description
Capture the tastes of the holiday season with this easy nut bread. Bake ahead and freeze for quick, easy holiday gifts.
Ingredients
| 3 | Cup | sugar, granulated |
| 3 1⁄2 | Cup | flour, all-purpose |
| 1⁄2 | Teaspoon | salt |
| 2 | Teaspoon | baking soda |
| 1 | Tablespoon | cinnamon |
| 1 | Teaspoon | nutmeg |
| 4 | eggs, large | |
| 1 | Cup | vegetable oil |
| 2 | Cup | pumpkin, canned |
| 2⁄3 | Cup | water |
| 1 1⁄2 | Cup | walnuts, chopped |
Instructions
Preheat the oven to 350 degrees F. Butter 3 large or 8 small loaf pans.
Sift the dry ingredients together into a large bowl. Make a well in the center of the dry ingredients and add the eggs, oil, pumpkin and water. Beat well with an electric mixer. Stir in the walnuts with a wooden spoon.
Pour the batter into the loaf pans filling each half to two-thirds full.
Bake for 60-90 minutes for large pans, 30-45 minutes for small ones. Pumpkin-Nut bread is done when a toothpick in the middle comes out clean.
Cool in the pan for ten minutes, then loosen the edges of the bread with a knife and turn out to cool on a rack.
Makes 3 large loaves or 9 small loaves
Notes
To freeze, cool quick bread completely. Wrap each loaf in plastic wrap, then place wrapped loaves inside freezer food storage bag. Freeze up to 2 months.
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Summary
| Yield | |
|---|---|
| Prep time | 10 minutes |
