PUMPKIN NUT BREAD
The bread freezes well.
Normally, I serve it plain or with vanilla ice cream for dessert. I also have warmed it in the microwave in the morning and serve with cream cheese.
2 stickunsalted butter
2 3/4 cgranulated sugar
1 tspvanilla extract
3 1/2 call purpose flour
2 tspbaking powder
1 tspbaking soda
1 tspeach of cinnamon, cloves and nutmeg
1 cpecans or walnuts, chopped
1/2 craisins, optional
How to Make PUMPKIN NUT BREAD
- Preheat oven to 350 degrees.
Sift together flour, baking powder, baking soda, salt, cinnamon, cloves and nutmeg. Set aside.
- In mixing bowl on medium-high, cream together butter, eggs, sugar and vanilla extract. Reduce speed to low.
- Add flour mixture to butter mixture, alternately with canned pumpkin, ending with flour mixture. Continue beating until well blended. Fold in nuts and optional raisins.
- Divide batter between two loaf pans sprayed with non-stick cooking spray. Bake for 1 hour to 1 hour and 10 minutes.