The Cookbook


Thursday, August 26, 2010


Pumpkin Spiced Bread

3 ¼ C. flour

1 tsp. baking powder

2 tsp. baking soda

1 ½ tsp. salt

3 C. sugar

1 tsp. cinnamon

1 tsp. nutmeg

4 eggs, well beaten

1 C. vegetable oil

1 ½ C. chopped nuts

1 (1 lb. 4 oz.) can pumpkin (Libby)

1 C. mincemeat (Borden’s None-Such in a jar)

Combine flour, baking powder, soda, salt, sugar, cinnamon and nutmeg in mixing bowl. Blend in eggs, oil, nuts, pumpkin and mincemeat. Pour into 5 greased and floured 7.5x3.5” bread pans.

Bake at 350º for 50 minutes. Cool in pans on rack 30 minutes. Store 24 hours before slicing. Can be frozen. Makes 5 loaves.

Houston Chronicle

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