Pumpkin Nut Bread
|All purpose flour||2 Cup (32 tbs)|
|Baking powder||2 Teaspoon|
|Nutmeg||1⁄2 Teaspoon, freshly grated|
|Pumpkin puree||1 Cup (16 tbs)|
|White sugar||1 Cup (16 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Eggs||2 , beaten|
|Soft butter||1⁄4 Cup (4 tbs)|
|Chopped pecans/Walnuts||1 Cup (16 tbs)|
Sift together flour, baking powder, soda, salt, cinnamon, and nutmeg.
Combine pumpkin, sugar, milk, and eggs in a large bowl.
Add softened butter and then the dry ingredients.
Mix until blended.
Stir in nuts.
Pour into a well-greased loaf pan 9" x 4".
Bake one hour at 350 degrees or until a skewer inserted in the centre comes out clean.
Cool in the pan 10 minutes.
Remove from the pan and cool on a rack.
Wrap and store 1 day before slicing.