Pumpkin Nut Bread
|Flour||1 1⁄2 Cup (24 tbs)|
|Soda||1 1⁄4 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)|
|Soft butter||2 Tablespoon|
|Pecans||1 Cup (16 tbs), chopped|
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.