Free Recipe Paula Lyons Pumpkin Nut Bread

Recipe Type: G Recipes

Recipe Preparation: bake

Cooking Ingredients for Paula Lyons Pumpkin Nut Bread Recipe

1/2 c Plus 2 tablespoon sugar
1-1/2 c Finely ground whole-wheat
3/4 ts Cinnamon
1/2 ts Ginger
1 ts Baking soda
1/2 ts Nutmeg
1 ts Salt
1 ds Ground cloves
1/2 c Vegetable oil
2 Eggs; beaten
1/3 c Water
1 c Cooked pumpkin; (freshly
-cooked or
; canned)
1/2 c Chopped pecans

Paula Lyons Pumpkin Nut Bread Preparation

*Whole-wheat pastry flour or 1 cup whole wheat flour plus 1/2 cup enriched all-purpose flour may be substituted. This recipe actually comes from my good friend, Alice White, who”s a nutritionist and wonderful cook in Cambridge, Massachusetts. My family loves this every time. Preheat over to 350 degrees F. Grease a 9- x 5- x 3-inch loaf pan. Place all dry ingredients in a large bowl and mix well. Add oil and beaten eggs, blend in well. (This recipe is easy to mix by hand.) Add water, pumpkin, and pecans; stir until batter is well blended. Place in greased loaf pan and bake in top half of oven for 1 to 1 1/4 hours, or until it tests done. Remove from oven and allow to cool in the pan; then place pan on its side and gently ease out the loaf. Note: This bread is excellent for freezer storage and can be frozen up to three months. It also keeps well for about a week tightly wrapped in foil in the bread box. Variations: Other nuts, such as walnuts, can be substituted. o Experiment with other spices such as allspice or mace. o Substitute mashed sweet potato for the pumpkin. o Add 1/2 cup of raisins. Paula Lyons Converted by MC_Buster. Recipe by: Good Morning America Converted by MM_Buster v2.0l.

Cooking Temperature:

Recipe Serves: 1

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