Cate's Pumpkin Nut Bread
Cate's Pumpkin Nut Bread recipe
Yield
24 servingsPrep
30 minCook
60 minReady
90 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 ½ | cups |
all-purpose flour
sifted |
|
| 2 | teaspoons |
baking soda
|
|
| 1 ½ | teaspoons |
salt
|
|
| 1 | teaspoon |
cinnamon
|
|
| 1 | teaspoon |
nutmeg
|
|
| 3 | cups |
sugar
|
|
| 1 | cup |
pecans
|
|
| 4 | large |
eggs
|
|
| 1 ½ | cups |
canned pumpkin purée
|
|
| 1 | cup |
butter
|
|
| ⅔ | cup |
water
|
|
| Topping | |||
| 2 | tablespoons |
butter
melted |
|
| 2 | tablespoons |
sugar
|
|
| ½ | teaspoon |
cinnamon
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 828 | ml |
all-purpose flour
sifted |
|
| 1E+1 | ml |
baking soda
|
|
| 7.5 | ml |
salt
|
|
| 5 | ml |
cinnamon
|
|
| 5 | ml |
nutmeg
|
|
| 7.1E+2 | ml |
sugar
|
|
| 237 | ml |
pecans
|
|
| 4 | large |
eggs
|
|
| 355 | ml |
canned pumpkin purée
|
|
| 237 | ml |
butter
|
|
| 158 | ml |
water
|
|
| Topping | |||
| 3E+1 | ml |
butter
melted |
|
| 3E+1 | ml |
sugar
|
|
| 2.5 | ml |
cinnamon
|
|
Directions
Sift dry ingredients into large mixerbowl.
Quickly add all remaining ingredients.
Mix only until dry ingredients are moist.
Bake in 2 greased 9x5x3-inch pans in preheated 350℉ (180℃) 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.
