Crockpot pumpkin nut bread
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Flour |
| 1 | cup | Sugar |
| 1¼ | teaspoon | Soda |
| ½ | cup | Buttermilk |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Ground cinnamon |
| 2 | tablespoons | Soft butter |
| ½ | teaspoon | Ground nutmeg |
| 1 | cup | Chopped pecans |
| 1 | cup | Canned pumpkin |
| 1 | Egg | |
Directions
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.
Recipe by: CROCKERY COOKERY 1975 Posted to recipelu-digest Volume 01 Number 414 by ctlindab@... on Dec 29, 1997
Related recipes
- Cider pumpkin bread
- Country pumpkin bread
- Crockpot cranberry nut bread
- Crockpot pumpkin bread
- Crockpot pumpkin bread in jars
- Crockpot pumpkin bread in jars (joan johnson)
- Double pumpkin bread
- Fall pumpkin bread
- Harvest pumpkin bread
- Hazelnut pumpkin bread
- My pumpkin bread
- Oatmeal pumpkin bread
- Pumpkin bread
- Pumpkin date nut bread
- Pumpkin maple nut bread
- Pumpkin nut bread
- Pumpkin nut bread 2
- Pumpkin pecan bread
- Pumpkin-walnut bread
- Spiced pumpkin bread