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QUICK BREADS (Pumpkin Nut Bread) 1 c. all-purpose flour 1 tsp. baking powder 1 tsp. soda 2 tsp. pumpkin pie spice or cinnamon 1/2 c. chopped nuts (optional) 3/4 c. sugar (half packed brown, if desired) 1 tsp. salt 1/2 c. cooking oil 2 eggs 1 c. cooked or canned pumpkin Blend ingredients in mixing bowl at low speed 15 sec- onds. Beat at medium speed 1 minute. Spread batter in 8 x 4 or 9 x 5-inch loaf dish lined on bottom with wax paper. Shield ends of loaf with 2-inch wide strips of foil, covering 1-inch batter and molding remainder around handles. Center loaf dish on inverted saucer in oven. Microwave at 50% (Medium) 9 minutes, rotating 1/4 turn every 3 minutes. Remove foil. Increase power to High. Microwave 2 to 5 minutes. If using clear glass dish, check for doneness by looking through bottom. No unbaked batter should appear in center. Let stand 5 to 10 minutes before removing from dish. Variations: Carrot Nut Bread: Substitute 1 1/2 cups shredded carrots for the pumpkin. Zucchini Bread: Substitute 1 1/2 cups shredded unpared zucchini for the pumpkin. Applesauce Bread: Substitute 1 cup sweetened applesauce for the pumpkin. Nut Bread: Mix 1 tablespoon lemon juice and enough milk to make 1/2 cup; substitute for pumpkin. Increase nuts to 1 cup. Note: If there is a slight bubble over the top in the 8 x 4-inch dish, next time make a few cupcakes. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |