(Pumpkin Nut Bread)
1 c. all-purpose flour
1 tsp. baking powder
1 tsp. soda
2 tsp. pumpkin pie spice or
1/2 c. chopped nuts (optional)
3/4 c. sugar (half packed
brown, if desired)
1 tsp. salt
1/2 c. cooking oil
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.
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
Note: If there is a slight bubble over the top in the 8
x 4-inch dish, next time make a few cupcakes.
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