Pumpkin Pinon Bread |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| INGREDIENTS: | ||
| 1-3/4 cups cooked pumpkin | 1-1/2 cups light brown sugar (packed) | 1/2 cup butter or other shortening, melted |
| 3 eggs, lightly beaten | 3 cups flour | 2 teaspoons baking powder |
| 1 teaspoon cinnamon | 1/2 teaspoon each, nutmeg and salt | 1 cup roasted, shelled pinon nuts |
| 1 | Sift flour, baking powder and spices, stir in nuts. Mix together other ingredients, and add flour mixture, blending thoroughly. Pour batter into two oiled loaf pans and bake at 350 for about one hour or until tests done. Cool on rack. |