Pumpkin Nut Bread Recipe
Ingredients
| Unsifted flour | 3 1/2 Cup (16 tbs) | |
| Baking soda | 2 Teaspoon | |
| Ground cinnamon | 1 1/2 Teaspoon | |
| Baking powder | 1/2 Teaspoon | |
| Sugar | 2 Cup (16 tbs) | |
| Shortening | 2/3 Cup (16 tbs) | |
| Eggs | 4 standard | |
| Pumpkin | 1 Can (10oz) | |
| Water | 1/2 Cup (16 tbs) | |
| Mincemeat package | 1 , condensed | |
| Nuts | 1 Cup (16 tbs), chopped |
Directions
Preheat oven to 350°.
Stir together flour, baking soda, cinnamon and baking powder; set aside.
In large mixer bowl, beat sugar and shortening until fluffy.
Add eggs, pumpkin and water; mix well.
Stir in flour mixture, mincemeat and nuts.
Turn into 2 greased 9x5-inch loaf pans.
Bake 55 to 60 minutes or until wooden pick inserted near center comes out clean.
Cool 10 minutes; remove from pan.
Cool completely.
Stir together flour, baking soda, cinnamon and baking powder; set aside.
In large mixer bowl, beat sugar and shortening until fluffy.
Add eggs, pumpkin and water; mix well.
Stir in flour mixture, mincemeat and nuts.
Turn into 2 greased 9x5-inch loaf pans.
Bake 55 to 60 minutes or until wooden pick inserted near center comes out clean.
Cool 10 minutes; remove from pan.
Cool completely.
Chef
