Recipe

Pumpkin Nut Bread

70 min • 2 loaves servings •

John S

This recipe makes a moist loaf reminiscent of banana bread. But this bread has a warm mixture of pumpkin, spices, brown sugar, and molasses.

Ready

Wet ingredients:

4 large eggs

¾ cup vegetable oil

½ cup buttermilk or yogurt

1 cup pureed pumpkin or 1 15 oz. can (not spiced)

1 cup molasses*

1 cup brown sugar*

Dry Ingredients:

2 cups all-purpose flour

1 cups whole wheat flour

1 tsp salt

2 teaspoons baking soda

1 tsp cinnamon

1 tsp nutmeg

1 tsp ground cloves

¾ cup chopped pecans or walnuts, optional

2 large bowls

Sifter

2 medium (about 8 ½ by 4 ½ inches) baking pans, greased and floured

spatula

Cooling racks

Plastic wrap

Preheat the oven to 350°F.

In large bowl stir together the eggs, buttermilk or yogurt, oil, pumpkin, molasses, and brown sugar together in a bowl.

In another bowl, sift together dry ingredients: flours, salt, baking soda, and spices together.

Add the dry ingredients to the wet and stir until combined.

Fold in the optional pecans or walnuts.

With spatula, scrape the batter into two prepared baking pans.

Bake for about 50 minutes or until toothpick or wooden skewer comes out clean. Remove form oven and let cool in the pan for four to five minutes.

Remove the loaves from pans and allow to cool on a wire rack.

Once the bread is cooled, wrap and refrigerate.

*To make a bread that is less sweet reduce molasses to ¼ cup and in place of brown sugar replace with 2 Tblsp honey or maple syrup.

bread pumpkin

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