A Taste from My Home--Pumpkin Nut Bread

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Fall is my favorite season of the year in St. Louis. The cooler temperatures along with the beautiful colors of the changing leaves just make me happy.  I wanted to share with you one of our family favorite recipes.  My kids look forward to me making this every fall and we go through about 6 mini loaves in a week.  Jessica and I visited my daughter, Kaitlyn, a couple weeks ago in Indy and this is one thing we had to make during our visit.  Hopefully she still has a couple left to eat during her next week of exams  Enjoy and please share!

3 1/3 cups Flour

3 cups Sugar

2 teaspoons baking soda

1 1/2 teaspoons salt

1 teaspoon cinnamon

1 teaspoon nutmeg

1 1/2 cups canned pumpkin (I use a whole can)

1 cup chopped pecans

1 cup salad oil

4 eggs

2/3 cup water

Topping:

Melted Butter and Cinnamon Sugar

Sift dry ingredients into large mixing bowl.  Quickly add all remaining liquid ingredients.  Mix until dry ingredients are moistened.  Bake in 2 greased 9"X 5" X 3" pans in preheated 350 degree oven for one hour.  OR  Bake 7-8 mini loaves (like the one pictured above)  for 45 minutes.  Cool and remove from pan.  Brush over with melted butter and cinnamon sugar.  

Enjoy!

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