Old-Fashioned pumpkin nut bread is made with canned pumpkin, cinnamon, sugar, milk, egg, butter, and chopped nuts. Serve this easy quick bread for a fall breakfast or brunch.
Warm your kitchen with the aromas of cinnamon, nutmeg, and pumpkin. It is a moist dessert bread that can be a wonderful treat for your children, friends, and family.
Pumpkin bread is just one of those things that makes me think of a cool fall day after you have been outside raking leaves or cleaning up the garden for winter. Walking into a warm house after you have been outside in the chilly fall air and being greeted by the aroma of this baking in the oven is heavenly.
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I tend to think of this type of quick bread more as a dessert than anything, but you can really eat it with any meal or just as a snack. Even after it cools, the flavor still tastes great. Serve it plain, with butter, or with this yummy cream cheese spread for a wonderful snack, dessert bread, or a quick breakfast or as part of a brunch menu.
You can even use this a a housewarming or Christmas gift. Just wrap it up in some colored cellophane and tie it with some curling ribbon. These types of breads also sell well at fall bake sales.
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Pumpkin Nut Bread
- 2 cups sifted flour
- 2 teaspoons baking powder
- ½ teaspoon soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 cup solid pack canned pumpkin
- 1 cup sugar
- ½ cup milk
- 2 eggs
- ¼ cup butter
- 1 cup chopped nuts
- Preheat oven to 350 degrees
- Grease a 9" x 5" x 3" loaf pan.
- In a medium bowl, sift together flour, baking powder, baking soda, salt, cinnamon and nutmeg.
- Combine in a separate medium bowl the pumpkin, sugar, milk and eggs.
- Add dry ingredients and butter; mix only until flour is moistened.
- Stir in nuts.
- Bake in a greased 9x5 loaf pan 65 minutes at 350 degrees, until toothpick comes out clean. Cool 10 minutes.
- Remove from pan to a cooling rack and cool completely.