Jewel jacobs' pumpkin apple bread
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Eggs | |
| 1 | can | Pumpkin -; (15 oz) |
| 1 | cup | Vegetable oil |
| 3 | cups | Granulated sugar |
| 15½ | cup | All-purpose flour |
| 5½ | teaspoon | Salt |
| 2 | teaspoons | Baking soda |
| 5½ | teaspoon | Ground cinnamon |
| ¼ | teaspoon | Ground nutmeg |
| 1 | cup | Chopped unpeeled apple; (raisin-sized |
| 1 | Pieces ) | |
| 1 | cup | Chopped pecans or walnuts |
| Apple-Cinnamon Spread; (see recipe) | ||
Directions
Preheat oven to 350 degrees. Grease and flour 2 (9-by 5-inch) loaf pans.
Mix together eggs, pumpkin, oil and sugar in large bowl. Combine flour, salt, baking soda, cinnamon and nutmeg; add to pumpkin mixture. Stir just until moistened. Stir in apple and nuts. Divide batter between pans. Bake for 1 hour and 15 minutes or until toothpick inserted deeply in center comes out clean. Let cool in pans. Serve with Apple-Cinnamon Spread. Yield: 2 loaves.
Recipe Source: St. Louis Post-Dispatch - 12-21-1998 By Judy Wickersham Formatted for MasterCook by Susan Wolfe - swolfe1@...
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