PUMPKIN BUTTER BREAD RECIPE

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INGREDIENTS: 1 1/2 C. All-purpose Flour 1/2 tsp. -Salt 1/2 tsp. -Baking powder 1/2 tsp. -Baking soda 1/4 tsp. -Cinnamon 1/4 tsp. -Ground Ginger 1/4 tsp. -Grated Nutmeg 2 Eggs 1 C. -Granulated Sugar 1 C. Drained Pumpkin 3/4 C. Melted Butter 1/2 C. Nuts, chopped DIRECTIONS: Sift the flour, salt, baking soda, baking powder, cinnamon, ground ginger, and grated nutmeg together into a large bowl. With an electric beater, whip the eggs until frothy, add the sugar gradually as you beat. With the beater on low, beat in the well-drained pumpkin (make sure there is as little moisture as possible left in the pumpkin) and the melted butter. Whip in the flour mixture, then fold in the chopped nuts. Pour into a 1-quart mold and cover with a loosely fitting plate. Set on a trivet or rack in the bottom of the crock pot. Cover the crock pot, but prop the lid open a fraction with a toothpick or a twist of foil to let excess steam escape. Cook on High for 2 1/2 to 3 hours. When a toothpick inserted in the center of the cake comes out clean, it is done. CLick here to print the recipe : Try an other recipe: Back to home Random recipe Most popular recipes