Paula lyons' pumpkin nut bread

1 servings

Ingredients

Quantity Ingredient
½ cup Plus 2 tablespoon sugar
1½ cup Finely ground whole-wheat flour*
¾ teaspoon Cinnamon
½ teaspoon Ginger
1 teaspoon Baking soda
½ teaspoon Nutmeg
1 teaspoon Salt
1 dash Ground cloves
½ cup Vegetable oil
2 Eggs; beaten
⅓ cup Water
1 cup Cooked pumpkin; (freshly cooked or
; canned)
½ cup Chopped pecans

Directions

*Whole-wheat pastry flour or 1 cup whole wheat flour plus ½ cup enriched all-purpose flour may be substituted.

"This recipe actually comes from my good friend, Alice White, who's a nutritionist and wonderful cook in Cambridge, Massachusetts. My family loves this every time."

Preheat over to 350 degrees F. Grease a 9- x 5- x 3-inch loaf pan. Place all dry ingredients in a large bowl and mix well. Add oil and beaten eggs, blend in well. (This recipe is easy to mix by hand.) Add water, pumpkin, and pecans; stir until batter is well blended. Place in greased loaf pan and bake in top half of oven for 1 to 1¼ hours, or until it tests done.

Remove from oven and allow to cool in the pan; then place pan on its side and gently ease out the loaf. Note: This bread is excellent for freezer storage and can be frozen up to three months. It also keeps well for about a week tightly wrapped in foil in the bread box.

Variations: Other nuts, such as walnuts, can be substituted. o Experiment with other spices such as allspice or mace. o Substitute mashed sweet potato for the pumpkin. o Add ½ cup of raisins.

Paula Lyons

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Recipe by: Good Morning America Converted by MM_Buster v2.0l.

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