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Pumpkin Nut Bread

chef.tim.lee's picture
Ingredients
  Flour 1 1⁄2 Cup (24 tbs)
  Soda 1 1⁄4 Teaspoon
  Salt 1 Teaspoon
  Ground cinnamon 1 Teaspoon
  Ground nutmeg 1⁄2 Teaspoon
  Canned pumpkin 1 Cup (16 tbs)
  Sugar 1 Cup (16 tbs)
  Buttermilk 1⁄2 Cup (8 tbs)
  Egg 1
  Soft butter 2 Tablespoon
  Pecans 1 Cup (16 tbs), chopped
Directions

Sift flour, soda, salt, and spices.
Combine pumpkin, sugar, buttermilk, and egg in mixing bowl.
Add dry ingredients and butter; beat until well blended.
Stir in nuts.
Spread in well-greased and floured 4 to 5-cup mold or 1-lb.coffee can.
Cover with foil.
Place rack in slow-cooking pot.
Pour 2 cups hot water in pot.
Place covered bread container on rack.
Cover pot and cook on high 3 to 4 hours.
Turn out on cooling rack.
Serve warm or cool.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Snack
Method: 
Slow Cooked
Dish: 
Bread
Interest: 
Holiday
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Pumpkin
Preparation Time: 
30 Minutes

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2800 Calories from Fat 1079

% Daily Value*

Total Fat 127 g195.7%

Saturated Fat 26.3 g131.5%

Trans Fat 0 g

Cholesterol 276 mg92%

Sodium 3738.2 mg155.8%

Total Carbohydrates 392 g130.6%

Dietary Fiber 27.8 g111.3%

Sugars 214.8 g

Protein 45 g90.8%

Vitamin A 784.4% Vitamin C 20%

Calcium 27.4% Iron 93.6%

*Based on a 2000 Calorie diet

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Pumpkin Nut Bread Recipe