Pumpkin Nut Bread
By: Helen Pitlick
Published: Wednesday, December 9, 2009 - 11:04pm

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.

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!