Pumpkin Butter Bread Recipe
Yield: 6 servingsYield: 6 servings
Recipe by luhu.jp
Ingredients:
DEIDREANNE PENRODFGGT98B
1 1/2 cup: all-purpose flour,
1/2 teaspoon: salt,
1/2 teaspoon: baking powder,
1/2 teaspoon: baking soda,
1/4 teaspoon: cinnamon,
1/4 teaspoon: ground ginger,
1/4 teaspoon: grated nutmeg,
2: eggs,
1 cup: granulated sugar,
1 cup: drained pumpkin,
3/4 cup: melted butter,
1/2 cup: nuts, chopped
Directions:
Pumpkin Butter Bread 2 1/2 to 3 hours
This is really best made with butter. Serve it warm with more butter.
Toast, refrigerate, or freeze leftovers.
To Cook: 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 theres
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 slow cooker. Cover the cooker, 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. Makes 4 to 6 servings.
Source: "Clear & Simple Crockery Cooking", by Jacqueline Heriteau, Grosset
& Dunlap, NY, c1975
From the Recipe Files of: Deidre-Anne Penrod, FGGT98B on Prodigy,
J.PENROD3 on GEnie
Yield: 6 servings
Source from luhu.jp
This is really best made with butter. Serve it warm with more butter.
Toast, refrigerate, or freeze leftovers.
To Cook: 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 theres
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 slow cooker. Cover the cooker, 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. Makes 4 to 6 servings.
Source: "Clear & Simple Crockery Cooking", by Jacqueline Heriteau, Grosset
& Dunlap, NY, c1975
From the Recipe Files of: Deidre-Anne Penrod, FGGT98B on Prodigy,
J.PENROD3 on GEnie
Yield: 6 servings
Source from luhu.jp