Pumpkin Nut Bread


Photo: flickr user rox sm
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Ingredients

3 cups sugar
1 cup cooking oil
4 eggs
cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
2/3 cup water
15 ounces can pumpkin
1 1/2 cups walnuts

Preparation

1
Preheat oven to 350 degrees; grease the bottom and sides of two 9x5x3 inch, three 8x4x2 inch or four 7 1/2x3 1/2x2 inch loaf pans and set aside.
2
In a very large mixing bowl, beat sugar and oil; add eggs and beat well, then set aside.
3
In a large bowl, combine flour, baking soda, salt, cinnamon, and nutmeg. Alternately add flour mixture and water to sugar mixture. Beat in pumpkin and add nuts.
4
Bake for 55-65 minutes or until a wooden toothpick inserted comes out clean. Cool on wire racks for 10 minutes, then remove from pans and cool completely on racks.

Tools

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About

This recipe from the Better Homes and Gardens Cookbook makes a lot of bread because canned pumpkin comes in a set quantity. If you can find another use for half a can of pumpkin, feel free to halve the recipe!

Yield:

2 loaves (32 servings)

Added:

Wednesday, December 9, 2009 - 11:04pm

Creator:

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