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Thanksgiving Recipes

Pumpkin Nut Bread

Ingredients 

  •      3½ cups sifted flour 
  •      2 teaspoons baking soda 
  •      1½ teaspoons salt 
  •      1 teaspoon cinnamon 
  •      1 teaspoon nutmeg 
  •      3 cups sugar 
  •      1 cup pecans 
  •      4 eggs 
  •      1½ cups canned pumpkin 
  •      1 cup butter 
  •      2/3 cup water 


TOPPING 

  •      2 tablespoons melted butter 
  •      2 tablespoons sugar 
  •      ½ teaspoon cinnamon 
Method 
Sift dry ingredients into large mixer bowl. Quickly add all remaining ingredients. Mix only until dry ingredients are moist. Bake in 2 greased 9 x 5 x 3 inch pans in preheated 350°F, oven for 1 hour. 
Cool 5 minutes. Remove from pans and cool on wire rack. While warm brush with butter and sprinkle with cinnamon sugar. 

I use miniature loaf pans 5 3/4 by 3 1/2 by 2 inch. It makes 6 small loafs and I freeze them. You can keep them up to 6 months. Great for lunches. Take a small loaf out first thing in the morning, let sit about 10 minutes, slice and wrap and put in lunch. By lunch time they are completely defrosted and fresh. Great for making ahead.