Pumpkin Nut Bread

Pumpkin Nut BreadRegular visitors will know that this blog is usually about technical subjects, primarily technical management. However, Thanksgivukkah approaches, and I’ve been asked by a number of people for my Mom’s pumpkin nut bread recipe. I occasionally make this for my team, and I can tell you that it’s easy, delicious, and always a big hit. I frequently substitute in whole wheat flour for some or all of the all purpose flour, which works fine as long as I’m careful not to overcook it.

Wet ingredients:

  • 3 cups sugar
  • 1 cup oil
  • 4 eggs, beaten
  • 2 cups canned pumpkin (one 15 or 16 oz can)

Dry ingredients:

  • 3 1/2 cups flour
  • 1 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 1/2 teaspoon cloves
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 1 1/2 cups walnuts; chopped

Instructions:

  1. Preheat oven to 350.
  2. Sift together dry ingredients (not including walnuts). Mix so that it’s uniform.
  3. Mix together all wet ingredients
  4. Mix flour mixture alternately with 2/3 cup of water into pumpkin mixture.
  5. Mix in walnuts.
  6. Pour into 3 buttered and floured loaf pans and bake for 1 hour (until a tester comes out clean).

Enjoy!

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