Pumpkin-Pine Nut Bread

Mikekey's Note:

A twist on plain old pumpkin bread. From a Pueblo Indian recipe.

• Total Time: 1 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs

Ingredients:

Serves: 8

Yield: 1.0 loaf

• 1 ½ cups unbleached flour
• 1 cup pumpkin puree (not pie mix)
• ¾ cup sugar
• ½ cup butter , melted
• 2 eggs , beaten slightly
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• ½ teaspoon salt
• ¾ cup pine nuts

Directions:

1. Pre-heat oven to 350ºF.
2. Coat a 9 x 5-inch loaf pan with non-stick cooking spray (or grease pan with shortening).
3. In a mixing bowl, combine all ingredients.
4. Place batter in prepared pan and bake about 1 hour, or until knife inserted in in bread comes out clean.
5. Cool on wire rack 10 minutes and remove from pan. Cool completely before slicing.

Reviews

[Engrossed]

WONDERFUL! I made this with whole wheat flour and subbed 1/2 cup Splenda granular and 2Tbsp Splenda brown sugar blend for the sugar. This is probably the first recipe I've actually used pine nuts in because I'm not a big fan of them but I did like them in this. This turned out very soft and buttery tasting with nice spice flavors. Slices of it lasted quite awhile in a ziploc bag. Made for the Potluck tag game. Freddy Cat says thanks for the GREAT recipe mikekey!