Pumpkin nut bread
2 c unsifted all purpose flour
2 t baking power
1 t ground cinnamon
½ t baking soda
½ t nutmeg
1/21 t salt
1 c. Canned pumpkin
1 c sugar
1/4 c butter softened
1 l. Eggs
½ c milk
½ c choopped nuts
xxxx sugar.
Preheat oven to 350 deg F. Mix quickly and bake immediatelyl. Use a 9 x 5 x 3 loaf pan.
Place a large pice of waxed paper on a flat surface. In a sifter, place flour, baking power, connamon, baking soda, nutmeg and salt. Sift ofer trhe waxed paper. In
In a large bowl, placd the pumpking, sugar, butter, eggs and milk. Using a wooden sppoin, beat the ingredients until throroughly combined. Add the flower mixutre all at once. Beat until all the dry ingredients are moistened and the batter is smooth. Add the nuts to the pumpking batter and stir just until combined. Do No. Overmix. Pour in to greased loaf pan and spread evenly. Place pan on the center rack in the preheated oven and bake for about 50 minutes. Bread is done when a cake tester inserted into the center comes out clean. Remove pan when don and lace on wire rack to cool for 10 minutes. Remove bread from the pan and cook on rack completely. Before serving, sprinkle with xxxx sugar.