Pumpkin Nut Bread

Posted by Cynthia Townley Ewer on October, 15, 2007

Summary

Yield
Prep Time10 minutes
Holiday RecipesQuick Breads

Description

Capture the tastes of the holiday season with this easy nut bread. Bake ahead and freeze for quick, easy holiday gifts.

Ingredients

  • 3 c sugar, granulated
  • 3 1⁄2 c flour, all-purpose
  • 1⁄2 t salt
  • 2 t baking soda
  • 1 T cinnamon
  • 1 t nutmeg
  • 4 eggs, large
  • 1 c vegetable oil
  • 2 c pumpkin, canned
  • 2⁄3 c water
  • 1 1⁄2 c 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.